246gcooked cannellini beansdrained, 400g / 14 oz can before they are drained
1clovegarlic crushed or grated
pinchsalt and pepper
4slicesseeded wholemeal bread
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.
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.