Go Back
+ servings
Vegan Italian White Bean & Tomato Sandwich on a patterned plate
Print Recipe
5 from 5 votes

Vegan Italian White Bean & Tomato Sandwich

A white bean sandwich filler paired with tomatoes in this tasty vegan combo with a tangy sauce.
Prep Time10 minutes
Total Time10 minutes
Course: Easy Vegan Sandwiches & Wraps
Cuisine: Italian
Keyword: vegan sandwich, vegan sandwich filling, vegan sandwiches, white bean sandwich filler
Servings: 2 sandwiches
Calories: 422kcal

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 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

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.

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 70g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 536mg | Fiber: 13g | Sugar: 17g