Ingredients
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
clove garlic, finely chopped
2
tablespoons lemon juice
2
tablespoons olive oil
1
tablespoon basil pesto
Salt and black pepper
16
slices multigrain or whole grain bread
1
cup White Bean and Pesto Spread
4
cooked boneless skinless chicken breasts, sliced
16
romaine lettuce leaves, torn in half
Preparation
In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.
