Ingredients:
1 cup canned or cooked black beans, drained and rinsed
2 tbsp chopped fresh cilantro leaves
1 whole grain baguette (10 oz)
8 oz low fat cheese
8 oz grilled boneless skinless chicken breast, shredded or thinly sliced
Sea salt
Olive oil cooking spray
Instructions:
Place beans, 1/4 cup water and cilantro into the bowl of a 4 cup food processor; puree until smooth. Season with salt and cayenne. Scrape mixture into a sealable container, cover and set aside. (Mixture can be made ahead and stored in refrigerator for 1 to 2 days.)
Slice baguette into 32 pieces (about 1/4 inch thick) and arrange in a single layer on a tray or cutting board. Spray each slice with cooking spray and flip over, misted sides down.
Spread 1 tsp bean puree onto 16 of the baguette slices. Top each of remaining 16 slices with 1/2 oz cheese (abouat 1 tbsp) and 1/2 oz chicken. Sandwich baguette slices together, topping each cheese-chicken slice with a bean puree slice, making a total of 16 sandwiches.
Preheat a nonstick skillet over medium heat and mist with cooking spray. Place sandwiches into pan, cooking in batches. Cook for 2 to 3 minutes per side or until bread is light golden brown, cheese is melted and chicken is warm. Serve immediately
Serving size: 2 sandwiches; Calories 217
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