White Bean Veggie Sandwich

You can make the filling for this white bean veggie sandwich a day or two ahead and pop it into the refrigerator. The white bean filling also makes a nice dip for veggies or chips. These sandwiches are great for taking along on picnics or outings.

One thing I recommend is to use a good quality 100% whole grain or multigrain bread. Whole grain bread is healthier and because the slices are dense, the sandwich holds up better and is easier to cut. I think red onions are best for adding spice to this sandwich, with their strong flavor, but any type onion will do. You can add arugula or sprouts (or both) to these sandwiches for crunchiness and chewiness. For the cucumber, I prefer English cucumber, which I’ve said in the suggestions for lot of recipes. It has a stronger cucumber aroma and flavor and is consistently delicious. I’ve never bought a bland or overly watery English cucumber.

Once you’ve sliced the avocados, squeeze lemon juice over them on a dish and gently toss them until they are coated. This will keep the avocado from turning brown, but it also, obviously, adds that fresh citrus flavor. I like to sprinkle the avocados with black pepper, too, before adding them to the sandwich.

Just before putting the two sandwich halves together, I add another shake of salt and pepper for a yummy deli flavor. You can also use Everything Bagel seasoning instead of salt and pepper, which adds a stronger garlic and onion layer of flavor. I make my own homemade Everything Bagel Seasoning – it’s quick and easy and so great to have on hand.

To prevent sogginess, especially if you aren’t going to eat the sandwiches right away, place the lettuce and arugula or sprouts right next to the bread, so that no wet ingredients touch the bread. It’s an easy way to keep the bread dry and mushy-free.

I use romaine lettuce but any leafy lettuce will work. If you like more crunch, use iceberg. If you want something super green, use a softer leaf lettuce or even spinach. Play around with all the ingredients and make this yours!

This recipe makes four full sandwiches using the large bread slices. If you need more than four sandwiches, consider serving half sandwiches with soup or another side. The recipe can easily be doubled, too.

You might also enjoy:

Vegan Cubano Sandwich

Artichoke Basil Toasts & Dip

Spicy Avocado Chickpea Sandwich

Vegan Sloppy Joes

Print Recipe

White Bean Veggie Sandwich

A fresh, flavorful and crispy sandwich on good whole grain bread - the white bean filling makes a great veggie and chip dip, too!

Course

Main Dish

Cuisine

American

Keyword

arugula, avocado, cannellini beans, lemon, lemon juice, multigrain bread, navy beans, onion, onions, red onion, sprouts, white beans, whole grain bread, yellow mustard

Prep Time

10 minutes

Servings

full sandwiches

Ingredients

• 2 15-ounce cans white beans drained & rinsed, cannellini & navy beans work also
• 1 to 2 tablespoons olive oil start with 1 tablespoon, add as needed
• juice of half lemon plus additional for over the avocado slices
• 4 slices whole grain or multigrain bread
• 1 small red onion sliced thin, or any kind of onion
• 2 avocados peeled & sliced thin, coated with lemon juice
• 1 to 2 cups arugula (optional)
• 1 to 2 cups sprouts any kind (optional)
• romaine lettuce washed and cores pared, or any kind of leaf lettuce
• salt & pepper to taste, or Everything Bagel seasoning
• yellow mustard (optional)

Course Main Dish Cuisine American Keyword arugula, avocado, cannellini beans, lemon, lemon juice, multigrain bread, navy beans, onion, onions, red onion, sprouts, white beans, whole grain bread, yellow mustard Prep Time 10 minutes Servings full sandwiches Ingredients 2 15-ounce cans white beans drained & rinsed, cannellini & navy beans work also 1 to 2 tablespoons olive oil start with 1 tablespoon, add as needed juice of half lemon plus additional for over the avocado slices 4 slices whole grain or multigrain bread 1 small red onion sliced thin, or any kind of onion 2 avocados peeled & sliced thin, coated with lemon juice 1 to 2 cups arugula (optional) 1 to 2 cups sprouts any kind (optional) romaine lettuce washed and cores pared, or any kind of leaf lettuce salt & pepper to taste, or Everything Bagel seasoning yellow mustard (optional)

Instructions

For the white bean filling:

1. In a medium mixing bowl, combine the drained and rinsed beans, 1 tablespoon of the olive oil, and the juice of a half lemon.
2. Roughly mash with a potato masher or a fork, leaving it a little chunky. It should be a good consistency for spreading on a sandwich. Add additional olive oil, up to 1 more tablespoon if the mixture is too thick. Add salt and pepper to taste.
3. Refrigerate until ready to use. Can make as far as one or two days ahead. This sandwich filling can also be used as a vegetable or chip dip. Stir before using.

To assemble the sandwiches:

1. Line up to eight slices of whole grain or multigrain bread with lettuce on four and arugula or sprouts on the other four slices.
2. If using yellow mustard (optional), add it on top of the lettuce. Then top with 1/4 of the white bean sandwich filling. If not using mustard, just add the filling on top of each slice of bread with lettuce.
3. Arrange the avocados, cucumber slices and red onion slices. Season with salt and pepper, then fold the two halves of the sandwich together. Cut in half before serving. Serve immediately or wrap and refrigerate.
4. These would also taste great with a slice of your favorite vegan cheese. You can also use Everything Bagel seasoning in place of salt and pepper to season the sandwich.

   

Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.