Serves 4
45 min
White Bean & Mozzarella Sandwich
Recipe GLPR1a2ce287fbb52a
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.
