MARKET SANDWICH
Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.
Provided by Marge Perry
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Boil 1 cup water with vinegar in a small stainless steel saucepan. Add onion; turn off heat; let sit 30 minutes; drain. Puree beans and cumin in a blender. Mix mayonnaise, chipotle and lime juice in a bowl; spread on 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro and tomato. Close sandwiches; serve.
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