These oven-fried sandwiches skip the bread and use tofu instead. To make them gluten free, replace the breadcrumbs with finely chopped pecans or almonds.
A classic Italian combo—white beans, roasted peppers, and watercress—gets the tartine treatment here. If the bean purée seems too thick to spread, add a couple of tablespoons of water to thin it out when blending.
A couple of cans placed in a saucepan are enough to weigh down these crispy sandwiches as they cook. Or use a countertop grill—a modern must-have for student apartment kitchens.