Ingredients
2 teaspoons salt, plus more for seasoning
2 1/2 pounds fava beans, shelled (3 cups shelled)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper, to taste
1 eighteen-inch-long baguette
1 ripe avocado, peeled, pitted, and sliced 1/4 inch thick
2 ounces pecorino cheese, thinly sliced
2 ounces mache
Preparation
Fill a large bowl with ice and water, and set aside. Bring a medium saucepot of water to a boil over high heat. Add 2 teaspoons salt and the favas; cook until bright green, about 3 minutes. Transfer to ice bath to cool. Squeeze favas from skins; discard skins.
Combine favas, 2 tablespoons olive oil, lemon juice, salt, and pepper in a medium bowl, and mash with a fork to combine.
Slice baguette lengthwise, and spread one side with fava mixture.
Layer with the avocado, pecorino, and mache; drizzle with remaining teaspoon olive oil, and season with salt and pepper. Top with remaining bread. Slice into three six-inch sandwiches.
