Tomato Sandwiches with White Bean Spread and Arugula

  • Yield: 3 servings
  • Prep: 5 mins
  • Cook: 0 mins


White Bean Spread:
1 (16-ounce) can Great Northern beans or cannellini beans, rinsed and drained
1 garlic clove, pressed
2tablespoons minced red onion
1tablespoon extra-virgin olive oil
1tablespoon water
2teaspoons fresh lemon juice
1/4teaspoon coarse salt
1/8teaspoon black pepper
1/8teaspoon dried crushed rosemary
1 (8-inch) round focaccia
12 (1/4-inch) vertical slices tomato
Arugula leaves


  1. To prepare spread, combine all ingredients in the bowl of a food processor. Pulse until mixture is a coarse spread.
  2. To prepare sandwiches, cut focaccia horizontally into halves. Spread bean mixture on bottom half, arrange tomato and arugula on top and cover with remaining focaccia.  Cut into 3 wedges.

Recipe by Jean Kressy


Nutritional Info *per serving

  • Calories 270
  • Fat 10g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 970mg
  • Potassium 640mg
  • Carbohydrate 41g
  • Fiber 9g
  • Sugars 6g
  • Protein 11g
  • Trans Fat 0g