Tomato Sandwiches with White Bean Spread and Arugula

Kitchen Tested
  • Yield 3 servings
  • Prep 5 mins
  • Cook 0 mins

A creamy, garlicky white bean spread stars alongside the season's best tomatoes in this vegetarian sandwich.

Ingredients

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

Instructions

  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

 

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