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 mins
Total Time10 minutes mins
Course: Easy Vegan Sandwiches & Wraps
Cuisine: Italian
Keyword: vegan sandwich, vegan sandwich filling, vegan sandwiches, white bean sandwich filler
Servings: 2 sandwiches
Calories: 422kcal
- 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: 1g | Calories: 422kcal | Carbohydrates: 70g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 536mg | Fiber: 13g | Sugar: 17g