Vegan Italian White Bean & Tomato Sandwich

 A white bean sandwich filler paired with tomatoes in this tasty vegan combo with a tangy sauce.

A vegan white bean and tomato sandwich

VEGAN ITALIAN WHITE BEAN & TOMATO SANDWICH


I love trying out new, tasty sandwiches and this vegan white bean and tomato sandwich is a real keeper.

I started by making a white bean sandwich filler and paired it with Italian flavours for the perfect summer sandwich.

Well, I say Italian flavours but I looked to India for the tangy sauce.


Cannellini beans in a metal colander

WHITE BEANS


The homemade sandwich filler that's the star of this sandwich is made with white beans.

The white beans I use are cannellini beans.

I use tinned cannellini beans for convenience and because they are such good quality, but if you like to soak your beans overnight, go ahead and do that.

Cannellini beans are kidney-shaped beans, a bit like a white kidney bean.

They originate from Italy and have a creamy almost nutty flavour.


fresh parsley

ITALIAN HERBS


For a sandwich with the flavours of Italy, I had to use Italian herbs.

I used fresh parsley and dried oregano in the white bean sandwich spread.

If you don't have fresh parsley, you could use dried, but fresh is always better.

You could also add some fresh parsley on top of the tomato layer, which would work well too.


grating garlic

GRATING GARLIC


The white bean sandwich filler has garlic in it for flavour, but how do you prepare your garlic?

I used to chop it finely with a chef's knife.

Before that, I would use a garlic press, but they are always a pain to clean. That garlic always gets stuck in the corners.

I also tried a garlic plate, one of those ceramic saucers with little nobbly bits, which you rub the garlic on. It's actually really good, but I managed to smash mine.

My current favourite way to prep garlic is with a fine Microplane grater. It's super quick and easy and a breeze to clean too.

Any fine grater would work well, even one of those little nutmeg graters.

Try it, you'll see how good it is.


Italian white bean and tomato sanwich

WHAT YOU NEED TO MAKE A VEGAN ITALIAN WHITE BEAN SANDWICH FILLER


You don't need any fancy ingredients to make this sandwich filling or the final sandwich.

  • cannellini beans
  • garlic
  • fresh parsley
  • dried oregano
  • chilli flakes
  • olive oil
  • salt
  • pepper

HOW TO VARY THE WHITE BEAN SANDWICH FILLER


Here are a few twists on my sandwich filler recipe for you to try:

  • Add turmeric, cumin and chilli powder for a spicy sandwich filling
  • Add kidney beans for more colour
  • Add some lemon zest and juice
  • Add sweetcorn for the sweetness and colour
  • Add sundried tomatoes and use some of the oil from the jar instead of olive oil


A white bean and tomato sandwich, a red apple and a glass of water

VARY THAT BREAD



I made my sandwich with a soft, wholemeal, seeded bread, but you can vary up the bread for a totally different sandwich experience.

  1. Toasted sourdough
  2. Pitta bread
  3. Flour tortilla
  4. Toasted wrap (crunch wrap)
  5. Crusty baguette
  6. Toasted burger bun
  7. Toasted hot dog roll
  8. Panini
  9. Toastie
  10. Toasted sesame bagel


An italian white bean sandwich stacked high with lots of fillings

WHAT TO SERVE WITH YOUR SANDWICH



A sandwich on its own makes a quick lunch for your lunchbox or for a lunch at home, but add a few extras on the side and you have more of a meal to look forward to.

Here are a few extras to serve with your sandwich:

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A vegan Italian white bean and tomato sandwich stacked high with a white bean sandwich filler, salad and a tangy dressing. Good for lunches are home or lunch boxes.

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HOW TO MAKE A VEGAN ITALIAN WHITE BEAN & TOMATO SANDWICH

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit the print button on the recipe card & save as a PDF.

Vegan Italian White Bean & Tomato Sandwich - Step 1 - bean sandwich filler

STEP 1

First, make the bean sandwich spread.

Drain the tinned beans and add them to the bowl with garlic, chilli flakes, fresh parsley, olive oil, salt and pepper.

Mash with a fork. Leave some whole beans for texture.

Taste to check for flavouring (the flavours will develop more if you make it the night before.


Vegan Italian White Bean & Tomato Sandwich - Step 2 - pulling together the sandwich

STEP 2


Top one slice of bread with vegan mayo, then top with spinach, sliced cucumber and a generous layer of white bean pate.

The recipe makes enough for 2 sandwiches.

Scroll down for the full printable recipe.



Vegan Italian White Bean & Tomato Sandwich - Step 3 - adding the last toppings

STEP 3


Add chopped sundried tomatoes and slices of ripe tomato.

Spread the second slice with mango chutney.  It works so well with the other flavours and adds some tang.

If you want to stay Italian you could spread the top slice of bread with pesto instead.



vegan sandwiches, white bean pate, white bean sandwich filler, white bean sandwich filling, bean pate, vegan sandwich recipes, vegan sandwich filler, Italian bean pate, italian sandwich, Italian bean sandwich filler
lunch
Italian, vegan
Yield: 2 Sandwiches
Author: Jacqueline Meldrum
Vegan Italian White Bean & Tomato Sandwich

Vegan Italian White Bean & Tomato Sandwich

A white bean sandwich filler paired with tomatoes in this tasty vegan combo with a tangy sauce.
Prep time: 10 MinTotal time: 10 Min

Ingredients

White bean sandwich filler
  • 400g (14 oz) tin cannellini beans, drained
  • 1 clove garlic crushed or grated
  • a small handful of fresh parsley
  • 1 tsp dried oregano
  • a generous pinch of chilli flakes
  • 2 tsp olive oil
  • a good grinding of salt and pepper
Sandwich ingredients
  • 4 slices seeded wholemeal bread
  • 2 tbsp vegan mayo
  • handful fresh spinach
  • 1/4 cucumber, sliced
  • 2-3 sundried tomatoes, chopped
  • 2 ripe tomatoes, sliced
  • 2 tbsp mango chutney

Instructions

  1. First make the white bean pate. Add the beans and garlic to a bowl, then add the herbs, oil, chilli, salt and pepper and mash, leaving some whole beans for texture.
  2. Spread two slices of bread with mayo and top with spinach and cucumber slices.
  3. Now add a generous layer of the bean pate (there's enough for 2 sandwiches), top with sundried tomatoes and slices of tomato.
  4. Spread the second 2 slices of bread with mango chutney and top each stacked sandwich.
  5. Cut in half and serve.
  6. Enjoy!

Notes:

For the best flavour, make the sandwich spread the night before.

The sandwich spread can be kept in an airtight container in the fridge for 3-4 days.

Take it out the fridge a few minutes before you intend to make the sandwich so it warms a little. The fridge chill dulls the flavour.

Calories

492.8

Fat (grams)

13.09

Sat. Fat (grams)

2.08

Carbs (grams)

76.81

Fiber (grams)

16.68

Net carbs

60.12

Sugar (grams)

14.86

Protein (grams)

24.24

Sodium (milligrams)

466.34

Cholesterol (grams)

0.04
Created using The Recipes Generator

14 comments

  1. OOh loving all the flavors in this sandwich and love that it's made with healthy beans to! Pinning to make later :)

    ReplyDelete
    Replies
    1. Enjoy it and yes thecflavours work so well together!

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  2. This sandwich is off the charts spectacular, being 100% Italian and watching my calories this was delicious and absolutely fabulous I almost think this will be a daily lunch for me from now on! thanks for posting love it

    ReplyDelete
    Replies
    1. I am so glad you loved it. It really is a tasty sandwich.

      Delete
  3. What a delicious and light combination! This really is the perfect sandwich for summer.

    ReplyDelete
    Replies
    1. It is. It would be great for picnics as well as lunch boxes.

      Delete
  4. I love all the Italian flavors in the sandwich! Looks so perfect for lunch with a few chips.

    ReplyDelete
  5. What a fantastic sandwich. I really like that you used cannellini beans and that you mash them not food process them.

    ReplyDelete
    Replies
    1. Yes I like to keep my recipes simple so anyone can make them.

      Delete
  6. Thanks. I am going to add this to our lunches this week.

    ReplyDelete
  7. I have some white beans in the pantry. Have to try this. I do not have mango chutney but will try your pesto suggestion.

    ReplyDelete
    Replies
    1. Oh definitely try it with pesto. That would work so well.

      Delete

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