1 teaspoon finely chopped canned chipotle chile with sauce
1 tablespoon fresh lime juice
8 slices whole-grain bread
2⁄3 cup crumbled reduced-fat feta
1 medium avocado, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tomato, cut into 8 slices
Steps:
Boil 1 cup water with vinegar in a small stainless steel saucepan. Add onion; turn off heat; let sit 30 minutes; drain. Puree beans and cumin in a blender. Mix mayonnaise, chipotle and lime juice in a bowl; spread on 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro and tomato. Close sandwiches; serve.
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