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Vegan Italian White Bean & Tomato Sandwich on a patterned plate

Vegan Italian White Bean & Tomato Sandwich

Jacqueline Meldrum
A white bean sandwich filler paired with tomatoes in this tasty vegan combo with a tangy sauce.
5 from 5 votes
Prep Time 10 mins
Total Time 10 mins
Course Easy Vegan Sandwiches & Wraps
Cuisine Italian
Servings 2 sandwiches
Calories 422 kcal


  • 246 g cooked cannellini beans drained, 400g / 14 oz can before they are drained
  • 1 clove garlic crushed or grated
  • handful fresh parsley
  • 1 tsp dried oregano
  • pinch chilli flakes
  • 2 tsp olive oil
  • pinch salt and pepper

Sandwich ingredients

  • 4 slices seeded wholemeal bread
  • 2 tbsp vegan mayo
  • handful fresh spinach
  • ¼ cucumber sliced
  • 3 sundried tomatoes chopped
  • 2 ripe tomatoes sliced
  • 2 tbsp mango chutney


  • 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!


  • 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.


Serving: 1gCalories: 422kcalCarbohydrates: 70gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 536mgFiber: 13gSugar: 17g
Keyword vegan sandwich, vegan sandwich filling, vegan sandwiches, white bean sandwich filler
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