Vegan Italian White Bean & Tomato Sandwich
A white bean sandwich filler paired with tomatoes in this tasty vegan combo with a tangy sauce.
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 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.
Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 70g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 536mg | Fiber: 13g | Sugar: 17g
