White Bean Salad Sandwiches

Course: Brunch, Main Course, Snack

Cuisine: North American

Prep Time: 20

Servings: servings

Calories: 344kcal

Author: Lord Byron's Kitchen

When you mash canned white beans, and combine them with mayo and seasonings, the result is a creamy and tasty vegetarian salad sandwich spread. Top that sandwich with sliced tomatoes, fresh microgreens, and watercress for a very healthy and hearty lunch.

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Ingredients

19 ounces canned white beans, drained and rinsed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon light mayonnaise, plus more for spreading on bread
1 tablespoon light sour cream
1 tablespoon chopped chives
1/4 cup finely chopped dill pickles
8 slices sprouted sandwich bread
2 large tomatoes, sliced
2 cups watercress
1 cup microgreens

Instructions

Place the drained and rinsed beans into a mixing bowl. Using the back of a fork, smash the beans until they are mushy, but still have lumps.
Add in the salt, black pepper, sour cream, mayonnaise, chopped chives, and chopped dill pickles. Toss all together until well combined.
Lightly smear each slice of bread with mayonnaise, if desired.
Evenly distribute the bean mixture over 4 slices of the bread. Top each of those sliced with sliced tomatoes, watercress, and microgreens. Place the remaining slices of bread on top and cut sandwiches in half.
Plate and serve with a dill pickle.

Notes

Please keep in mind that the nutritional value will change depending on the type of bread you use and if you apply extra mayonnaise to the bread as well.

Nutrition