Yes, you should bring your lunch to work because the plastic clamshell holding your Santa Fe salad will still be on this planet when your great-great-grandchild is born. But also, it’s probably healthier, tastier, and cheaper than your to-go default. Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Mash beans, sauce, and lemon juice in a medium bowl until combined and mostly smooth; season with salt. Thinly slice about ⅓ cup fennel stems and tear fronds to measure ¼ cup.
Step 2
Divide mixture between 2 slices of bread. Layer feta over and top with cucumbers. Scatter fennel stems and fronds over. Close up sandwiches with remaining slices of bread.
