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1
To make the white bean spread, heat the olive oil, lemon juice, garlic, rosemary, and cayenne pepper in a nonstick skillet over medium-high heat.
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2
When the garlic just starts to brown, add the white beans.
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3
Cook, tossing or stirring, for 1 minute.
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4
Add the white wine and cook for another minute to reduce.
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5
Then add the broth and cook for 2 to 3 minutes.
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6
Transfer the mixture to a food processor and process until smooth.
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7
Set the white bean spread aside (it will thicken as it cools).
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8
Spread 2 tablespoons of the cooled white bean spread over 1 slice of toast; top with 3 lettuce leaves, 2 tomato slices, 3 onion slices, another slice of toast, another tablespoon of white bean spread, 3 or 4 slices of avocado, one-fourth of the chicken, 2 bacon strips (if using), and 1/2 cup of the sprouts.
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9
Top with a final slice of toast spread with 1 last tablespoon of white bean spread.
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10
Cut the sandwich diagonally into quarters; secure the quarters with wooden picks.
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11
Repeat with the remaining ingredients to make 4 sandwiches.
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12
Variations:
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13
Omit the rosemary from the white bean spread and add 4 or 5 chopped fresh basil leaves.
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14
For a kick, stir some ancho or poblano chili paste, harissa, or salsa into the spread.
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15
Substitute preserved tomatoes or pickled vegetables (zucchini, cucumber pickles, eggplant, mushrooms, or onions, for example) when the local fresh ones are out of season.
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16
Use mesclun or arugula in place of the romaine, and omit the chicken and bacon to make a veggie decker sandwich.
