This easy vegan white bean sandwich is packed with creamy cannellini beans, ripe tomatoes, herbs, and spinach.
The beans are mashed with garlic, herbs, and spices to make a really tasty and satisfying sandwich or wrap filling.
When you make the sandwich, add fresh salad and finish with Mango Chutney for a sweet and tangy twist.
Ready in 10 minutes, it's perfect for an easy lunch, Lunchboxes, or a Vegan Picnic.
At-a-Glance - White Bean & tomato Sandwich
⏲️ Ready in: 10 minutes
👪 Serves: 2
🍽 Calories: 422
🧾 Main ingredients: Wholemeal bread, cannellini beans, herbs, chilli flakes (red pepper flakes), mayo, spinach, cucumber, sundried tomatoes, tomatoes, mango chutney
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian & gluten-free (if you use gluten-free bread)
The bean filling is creamy, herby and packed with fresh flavour, this easy sandwich makes a seriously satisfying vegan lunch.
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⭐ Why You'll Love This Sandwich
- Ready in just 10 minutes
- No cooking required
- Made with simple ingredients
- A good use for canned cannellini beans
- The bean filling can be made ahead
- Easy to adapt the sandwich fillings and type of bread
- Perfect for lunch at home, work lunches, lunchboxes or picnics
📋 What You Need
Here are the simple ingredients you need to make the cannellini bean sandwich filler and everything else you need to make the perfect dairy-free sandwich with summer vibes.
The full ingredient list and method are in the recipe card.
- Cannellini beans - you could use butter beans instead
- Parsley - you can change up the fresh herbs, but they do add a good flavour to the sandwich, so try to include some if you can
- Wholemeal bread - seeded bread or sourdough bread are also good options
- Salad vegetables - you can change these up; some finely sliced red pepper or red onion would also be good in this sandwich
- Mango chutney - this can be swapped with sweet chilli sauce for a similar sweet and sour style tangy sauce
It might seem like a lot of ingredients, but well worth making, and any leftover ingredients can be used for other sandwiches and wraps.
💭 WHat are cannellini beans?
Cannellini beans are creamy white beans commonly used in Italian cooking. They have a mild, slightly nutty flavour and mash easily, making them perfect for this white bean sandwich filling and this White Bean Pate.
They are also sometimes called white kidney beans, white Italian beans, or fasolia beans. I used canned beans for quickness, but you can soak and cook dried beans if you prefer.
🥪 How to make a Vegan Cannellini Bean Sandwich
Some step-by-step photos to show how easy this tomato bean sandwich is to make. The full ingredient list is in the recipe card.
Step 1
Step 1 - Add the drained, rinsed, and dried beans to a large bowl with the olive oil, garlic, fresh and dried herbs, spices, and seasonings.
Step 2
Step 2 - Mash the beans, but leave some whole beans for texture. If you make this ahead and pop it in the fridge, the flavours will develop.
Step 3
Step 3 - Now it's time to make the sandwiches. Spread a slice with mayo and add a generous layer of fresh spinach.
Step 4
Step 4 - Add a layer of cucumber slices for crunch, then top with a generous layer of the mashed bean mixture.
Step 5
Step 5 - Next, add a layer of the two types of tomatoes for a taste of summer.
Step 6
Step 6 - Spread a generous layer of mango chutney or sweet chilli sauce on the other slices of bread, top your sandwich filling, cut in half and serve. Enjoy!
Jac's Top Tip
💭 Don't Over Mash the Beans
A few whole or roughly mashed beans give the filling more texture and make the sandwich more satisfying.
🥪 Easy Swaps
| Ingredient | Swap Idea |
|---|---|
| Cannellini beans | Butter beans |
| Mango Chutney | Sweet chilli sauce or tomato chutney |
| Cucumber | Iceberg lettuce or rocket (arugula) |
| Sundried tomatoes | Sundried Tomato Paste or olives |
| Wholemeal bread | Seeded bread or gluten-free bread |
🥣 Can I make the Bean Sandwich Filler ahead?
Yes. The white bean sandwich filling can be made ahead and stored in an airtight container in the fridge for 3-4 days; in fact, the flavour will improve.
Pre-made filling makes the sandwich-making quick on weekday mornings, but always make the sandwich fresh, as it will go soggy if made too far in advance.
👩🏻🍳 Other Ways to use the Bean Filling
- Wraps with salad
- Toasted sandwiches spread with either tomato puree (tomato paste) or pesto
- Crackers or oatcakes
- Toasted bagel with slices of tomato and pesto
- Quesadilla with added salsa and vegan cheddar
- Pitta bread with hummus and lots of salad
💭 FAQs
Add a little more olive oil or a squeeze of lemon juice.
Make sure you rinse, drain and dry the beans well before mashing. You could add more beans to thicken.
If you leave it in the fridge, the flavours will develop, but it does need to be well seasoned, and you can add extra garlic or a squeeze of lemon.
Butter beans make a good alternative as they also mash to a soft consistency.
Yes, just use your favourite gluten-free bread.
This sandwich is satisfying on its own, but if you want to make it more of a meal, serve it with Potato Salad, Coleslaw, vegetable sticks and hummus, crisps (chips) or a bowl of Homemade Vegan Tomato Soup.
👩🏻🍳 Things to serve with your sandwich
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🥪 More Sandwich Ideas
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📖 Recipe
Vegan Italian White Bean & Tomato Sandwich
Ingredients
- 246 g cooked cannellini beans drained, 400g / 14 oz can before they are drained
- 1 clove garlic crushed or grated
- handful fresh parsley
- 1 teaspoon dried oregano
- pinch chilli flakes
- 2 teaspoon olive oil
- pinch salt and pepper
Sandwich ingredients
- 4 slices seeded wholemeal bread
- 2 tablespoon vegan mayo
- handful fresh spinach
- ¼ cucumber sliced
- 3 sundried tomatoes chopped
- 2 ripe tomatoes sliced
- 2 tablespoon mango chutney
Instructions
- First, make the white bean pate. Add the beans and garlic to a bowl, then add the herbs, oil, chilli, salt and pepper and mash, leaving some whole beans for texture. You can add extra chilli for more kick.
- Spread two slices of bread with mayo and top with spinach and cucumber slices.
- Now add a generous layer of the bean pate (there's enough for 2 sandwiches), top with sundried tomatoes and slices of tomato.
- Spread the second 2 slices of bread with mango chutney and top each stacked sandwich.
- Cut in half and serve.
- Enjoy!
Notes
- For the best flavour, make the sandwich spread the night before.
- The sandwich spread can be kept in an airtight container in the fridge for 3-4 days.
- Take it out the fridge a few minutes before you intend to make the sandwich so it warms a little. The fridge chill dulls the flavour.
Dannii says
I am always looking for more veggie sandwich options, so this looks perfect to me.
Jacqueline Meldrum says
I think you'd really enjoy it Dannii.
Alejandra says
Wow this looks delicious! Healthy but tasty and easy to make, adding it to my list to try for this week!
Jacqueline Meldrum says
I hope you enjoyed it for your work lunch Alejandra.
Katherine says
What a flavourful sandwich! I love the addition of herbs to the white beans, plus mango chutney is a genius idea for extra flavour.
Jacqueline Meldrum says
The flavours all work so well together, even if the mango chutney isn't Italian like the rest of the flavours.
Natalie says
Oh yum! What a great lunch idea. Looks light and delicious. I'm making this today for sure.
Jacqueline Meldrum says
I hope you enjoyed it Natalie.