lunch · Italian-inspired
Caprese White Bean Sandwich
Creamy white beans, tomato, basil, and mozzarella in a filling vegetarian sandwich.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 15 oz cannellini bean, drained and rinsed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 4 oz mozzarella cheese, sliced
- 1 large tomato, sliced
- ½ cups basil
- 8 slices whole-grain bread
- ¼ tsp salt
Equipment
Mixing bowl
How to make it
- 1
Mash the beans with the lemon juice, olive oil, and salt until spreadable but still chunky.
- 2
Spread the bean mixture over 4 bread slices. Layer with mozzarella, tomato, and basil, then close with the remaining bread.
Storage & leftovers
Refrigerate the bean spread for up to 4 days; assemble sandwiches just before eating.
Serve cold or at room temperature.
Dietary & allergen notes
Suitable for: vegetarian, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
Contains milk and wheat. Packaged ingredients can vary, so check labels and cross-contact information.