This vegan recipe packs a sophisticated taste into what is actually a very easy to make (and healthy) sandwich. Cannellini beans are blended with fragrant herbs to form a sandwich spread and topped with roasted red peppers, tomatoes, and arugula. —Nicole
yellow onions, chopped
lemon juice, fresh
roasted red peppers
fresh bread, sliced
In This Recipe
Heat oil in a pan and cook onions over medium heat for 5 minutes, or until translucent.
Add garlic and cook for an additional 2 minutes.
Add cannellini beans, rosemary, thyme, salt, and pepper and cook for 1 minute or until thoroughly heated.
In a blender/food processor, add the sautéed bean mixture, parsley, and lemon juice and blend until creamy. Check for salt and pepper as needed and blend again. Set the mixture aside.
Toast your bread and spread each piece with a layer of the cannellini spread. Layer with tomato slices, arugula, roasted red peppers. Serve warm!