Thaw the Tribeca Oven Rustic Club Heroes for15 minutes and refresh in a 375℉convection oven for 4 -6 minutes. Once cooled, slice in half lengthwise to create sandwich bread.
Turn down the convection oven to 300℉, low fan.
Strip the leaves of kale from the stems and roughly chop. The pieces should be fairly large as they will shrink in the oven.
In a large bowl, whisk the olive oil and salt. Massage the kale pieces in the salted oil. Place the kale pieces on a parchment-lined full-sized sheet tray making sure that they are not stacked on each other. Bake in the oven for 10-12 minutes, until the pieces are crisp. Remove from the oven and let cool.
In another large bowl, thoroughly mix the garlic, salt, smoked paprika, capers with juice, and tahini. Add the drained beans and roughly mash.
To assemble the sandwich, line the bottom bread piece with the kale chips, spread the white bean hummus on top, add another layer of kale chips, and top with 5 sliced radishes. Serve.