White Bean & Mozzarella Sandwich

Name: White Bean & Mozzarella Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 15.5 oz can canellini beans, drained and rinsed; 12 oz roasted red bell pepper from a jar, drained and chopped; 8 basil leaves, finely chopped; 2 tbsp balsamic vinegar; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 8 slices whole grain bread; 4 oz fresh mozzarella, sliced; 2 cups fresh arugula

Recipe GLPR1a2ce287fbb52a

Italian

Main Course

45 min

490 cal

Servings: 4

Oven

SNAP eligible

A fresh and satisfying vegetarian sandwich featuring warm melted mozzarella layered with a vibrant bean and roasted red pepper mixture, crispy toast, peppery arugula, and a bright balsamic glaze. Perfect for lunch or dinner.

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Ingredients

15.5 oz can canellini beans, drained and rinsed

12 oz roasted red bell pepper from a jar, drained and chopped

8 basil leaves, finely chopped

2 tbsp balsamic vinegar

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

8 slices whole grain bread

4 oz fresh mozzarella, sliced

2 cups fresh arugula

Directions

In a medium bowl, combine the drained canellini beans, chopped roasted red bell peppers, finely chopped basil, balsamic vinegar, kosher salt, and freshly ground black pepper. Stir gently until the ingredients are evenly mixed. Set aside and let the flavors meld for a few minutes.
Preheat your toaster oven or broiler to medium-high heat. Arrange four slices of bread on a baking sheet and top each slice with a portion of the fresh mozzarella slices, distributing them evenly. Toast under the broiler or in the toaster oven for 2–3 minutes, watching carefully, until the mozzarella is melted and slightly browned.
Toast the remaining four slices of bread separately in the toaster or toaster oven until golden and crispy. Remove from heat and allow to cool slightly.
Spoon the bean and pepper mixture evenly over each slice of bread with melted mozzarella, distributing it generously. Top each with a handful of fresh arugula.
Lightly drizzle the remaining liquid from the bean mixture onto the inner side of each of the remaining four toasted bread slices. Place these slices, drizzled side down, on top of the arugula to complete each sandwich.
Serve the sandwiches immediately while the mozzarella is still warm and the bread is crispy.

Comments

Grocery List Plus Editorial Staff4.5

This is a strong weeknight sandwich with ingredients that stock every Charlotte supermarket—canellini beans, roasted peppers, and fresh mozzarella are standard at Harris Teeter, Food Lion, Kroger, and Walmart, and the basil and arugula are reliable year-round. The 45-minute time is honest: ten minutes to open cans, toast bread, and assemble. Cost per serving lands around $2.50 to $3, driven by the fresh mozzarella; the beans and canned peppers keep it affordable. The real win is flexibility: it works as a brown-bag lunch, holds well in a cooler, and reheats without turning soggy if you separate the components. The only caveat is that this is not a hot dish—some diners expect their sandwich hot, and if you're feeding a hungry family of four on a winter night, you may want a soup or roasted vegetable on the side to feel complete.