Name: Spinach Artichoke White Bean Sandwich
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 can white beans (cannellini or great northern), drained and rinsed; ½ cup marinated artichoke hearts, chopped; ½ cup cooked spinach (fresh or frozen, squeezed dry); 1 garlic clove, minced or grated; 1 tbsp lemon juice; 1–2 tbsp olive oil or vegan mayo; 1 tsp Dijon mustard (optional); Salt and black pepper, to taste; Pinch of crushed red pepper flakes (optional); 4–6 slices bread (sourdough, ciabatta, or whole grain); Optional add-ons: sliced tomato, avocado, or cheese

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The spinach artichoke white bean sandwich is a flavorful, creamy, and satisfying plant-based option that’s perfect for lunch or a light dinner. It combines the comforting flavors of classic spinach artichoke dip with the heartiness of white beans—all smashed into a deliciously savory filling that I love piling onto toasted bread.

Why You’ll Love This Recipe

I love this sandwich because it’s rich, tangy, and packed with protein and fiber, all while being completely vegetarian (and easy to make vegan). The mashed white beans give it body, while the spinach and artichokes bring brightness and flavor. It’s quick to prep and feels a little fancy without much effort. Spinach Artichoke White Bean Sandwich

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned white beans (like cannellini or great northern, drained and rinsed)
marinated artichoke hearts (chopped)
fresh or frozen spinach (wilted and squeezed dry if using frozen)
garlic (minced or grated)
lemon juice
olive oil or vegan mayo
Dijon mustard (optional for tang)
salt and black pepper
crushed red pepper flakes (optional)
bread of choice (toasted sourdough, ciabatta, or whole grain work great)
optional add-ons: sliced tomato, avocado, or a slice of cheese

Directions

I mash the white beans in a bowl with a fork or potato masher, leaving some chunks for texture.
I stir in the chopped artichokes, spinach, garlic, lemon juice, olive oil (or mayo), and Dijon mustard if using.
I season with salt, pepper, and a pinch of red pepper flakes if I want heat.
I toast the bread slices until golden.
I spoon the white bean mixture onto the bread and add any extras like sliced tomato or avocado.
I top with another slice of bread, press gently, and serve warm or cold.

Servings and timing

This recipe makes about 2–3 sandwiches. It takes just 10–15 minutes to prep, making it ideal for quick lunches or light meals.

Variations

Sometimes I add chopped olives or sun-dried tomatoes for a Mediterranean twist. I’ve also made it as an open-faced melt with a slice of cheese broiled on top. If I want it warm, I grill the whole sandwich like a panini—it turns out crisp and delicious. Spinach Artichoke White Bean Sandwich

Storage/Reheating

I store the white bean mixture in an airtight container in the fridge for up to 3 days. It’s best to assemble the sandwich just before eating so the bread doesn’t get soggy. If making a grilled version, I reheat it in a pan for best texture.

FAQs

Can I use dried beans instead of canned?

Yes. I cook dried white beans in advance and mash them just the same. They give an even creamier texture.

Is this sandwich vegan?

It can be. I use vegan mayo or olive oil and check that my bread is dairy-free. It’s an easy plant-based option.

What bread works best?

I like crusty bread like sourdough or ciabatta, but whole grain or sandwich bread also work well.

Can I eat the filling cold?

Definitely. I often pack it cold for lunch—it’s delicious chilled and easy to take on the go.

Is it gluten-free?

It is if I use gluten-free bread. The filling is naturally gluten-free on its own.

Conclusion

The spinach artichoke white bean sandwich is one of my favorite ways to turn pantry staples into something comforting and crave-worthy. It’s creamy, savory, and completely satisfying—perfect for when I want a quick, meatless meal that still feels hearty and flavorful. Once I try it, I know I’ll be coming back to this combo again and again.