Description
This spinach artichoke white bean sandwich is a creamy, savory plant-based option that combines the comfort of a dip with the heartiness of a sandwich—perfect for lunch or a light dinner.
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
Instructions
- Mash the white beans in a bowl with a fork or masher, leaving some chunks for texture.
- Add chopped artichokes, cooked spinach, garlic, lemon juice, olive oil or mayo, and Dijon mustard if using.
- Season with salt, pepper, and red pepper flakes. Mix well.
- Toast the bread slices until golden and crisp.
- Spoon the bean mixture onto a slice of bread and top with desired extras like tomato or avocado.
- Top with another bread slice, press gently, and serve warm or cold.
Notes
- For a warm version, grill the sandwich like a panini for a crispy crust.
- Add sun-dried tomatoes or chopped olives for a Mediterranean twist.
- The filling stores well—assemble just before serving to keep the bread crisp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
