White Bean, Cucumber & Feta Sandwiches with Dukkah-Spiced Corn
Good to Make Ahead

White Bean, Cucumber & Feta Sandwiches

with Dukkah-Spiced Corn

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For this dynamic vegetarian sandwich, we’re making a hearty white bean spread (which highlights tahini for a bit of nutty flavor) to pair with layers of crunchy cucumber, marinated carrots, and rich, tangy feta cheese.

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ingredients
White Bean, Cucumber & Feta Sandwiches with Dukkah-Spiced Corn
Title
  • 2 Small Baguettes
  • 1 15 -Ounce Can Cannellini Beans
  • 1 Lime
  • 2 ears Of Corn
  • 6 oz Carrots
  • 1 Persian Cucumber
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Tahini
  • 1½ oz Feta Cheese
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
tried-and-true
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instructions
Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Wash and dry the fresh produce. Drain and rinse the beans; place in a medium bowl. Halve the baguettes. Remove any husks and silks from the corn; cut the kernels off the cobs. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Thinly slice the cucumber lengthwise. Peel the carrots and grate on the large side of a box grater. Place in a bowl. Stir in the juice of 2 lime wedges and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the white bean spread:
2 Make the white bean spread:

While the carrots marinate, to the bowl of drained beans, add the tahini, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork or potato masher, mash until smooth. Taste, then season with salt and pepper if desired. 

Toast the baguettes:
3 Toast the baguettes:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the halved baguettes, cut side down. Cook 4 to 5 minutes, or until toasted. Flip and cook 2 to 3 minutes, or until lightly toasted. Transfer to a work surface. Wipe out the pan.

Cook the corn:
4 Cook the corn:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Season with salt, pepper, and all but a pinch of the dukkah. Continue to cook, stirring frequently, 1 to  2 minutes, or until softened. Turn off the heat. Stir in the lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Evenly spread the white bean spread onto the cut sides of the toasted baguettes. Top the bottom halves with the cheese (crumbling before adding), sliced cucumber, and marinated carrots. Complete with the top halves. Serve the sandwiches with the cooked corn on the side. Garnish the corn with the remaining dukkah. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed. Tightly wrap the sandwiches in foil and refrigerate. Transfer the cooked corn to an airtight container. Cool, uncovered; cover and refrigerate. Set the remaining dukkah aside. Serve as directed. Enjoy!

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Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Wash and dry the fresh produce. Drain and rinse the beans; place in a medium bowl. Halve the baguettes. Remove any husks and silks from the corn; cut the kernels off the cobs. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Thinly slice the cucumber lengthwise. Peel the carrots and grate on the large side of a box grater. Place in a bowl. Stir in the juice of 2 lime wedges and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Make the white bean spread:

While the carrots marinate, to the bowl of drained beans, add the tahini, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork or potato masher, mash until smooth. Taste, then season with salt and pepper if desired. 

Make the white bean spread:
Toast the baguettes:
3 Toast the baguettes:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the halved baguettes, cut side down. Cook 4 to 5 minutes, or until toasted. Flip and cook 2 to 3 minutes, or until lightly toasted. Transfer to a work surface. Wipe out the pan.

4 Cook the corn:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Season with salt, pepper, and all but a pinch of the dukkah. Continue to cook, stirring frequently, 1 to  2 minutes, or until softened. Turn off the heat. Stir in the lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Cook the corn:
Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Evenly spread the white bean spread onto the cut sides of the toasted baguettes. Top the bottom halves with the cheese (crumbling before adding), sliced cucumber, and marinated carrots. Complete with the top halves. Serve the sandwiches with the cooked corn on the side. Garnish the corn with the remaining dukkah. Enjoy! 

6 Make ahead modifications:

Prepare as directed. Tightly wrap the sandwiches in foil and refrigerate. Transfer the cooked corn to an airtight container. Cool, uncovered; cover and refrigerate. Set the remaining dukkah aside. Serve as directed. Enjoy!

Make ahead modifications: