Introduction

This Spinach Artichoke White Bean Sandwich is a creamy, flavorful, and satisfying vegetarian option perfect for lunch or a light dinner. Combining tender cannellini beans, fresh greens, and a tangy cashew cream, it offers a delicious twist on a classic filling.

A sandwich with a toasted light brown bun, slightly crispy on the top and soft on the bottom. The bottom layer has red roasted peppers, topped with a creamy white spread mixed with green herbs and small bits of red. Above this is a large pile of fresh, bright green arugula leaves with a slightly crinkled texture. The sandwich is resting directly on a white marbled surface, with some stray green leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cashew Cream:

1/3 cup raw cashews or raw sunflower seeds
1 tbsp nutritional yeast
1/2 tsp yellow miso paste
Juice of 1 lemon
Zest of 1/2 a lemon
1/2 tsp oregano
1/4 tsp kosher salt plus more to taste
2 tbsp unsweetened plant-based milk

Sandwich Filling:

2 tsp avocado oil
1 shallot, finely diced
4 cloves garlic, minced or grated
3 oz baby spinach, roughly chopped (about 2 cups)
1 (15 oz) can cannellini beans, drained and rinsed
1 (6 oz) jar marinated artichoke hearts, drained and roughly chopped
1 Fresno or jalapeno pepper, seeds removed and minced (optional)
3 tbsp minced fresh dill
3 tbsp minced fresh chives
Kosher salt and black pepper, to taste

To assemble:

6 slices of bread
Roasted bell pepper slices
Arugula
Mustard or vegan pesto

Instructions

Step 1: Place the cashews in a heat-safe bowl and cover with boiling water. Let soak for at least 15 minutes. Drain, rinse, and transfer to a small high-speed blender cup. Add nutritional yeast, miso, lemon juice and zest, oregano, salt, and plant-based milk. Blend on high until completely smooth, scraping down the sides as needed. Taste and adjust salt. Refrigerate the cashew cream while preparing the filling.
Step 2: Heat avocado oil in a medium sauté pan over medium-low heat. Add diced shallots with a pinch of salt and sauté until softened, about 2-3 minutes. Stir in the garlic and cook until fragrant, then add the spinach with another pinch of salt. Cook until wilted, about 2 minutes. Remove from heat and let cool.
Step 3: In a mixing bowl, add the drained cannellini beans. Mash about three-quarters of the beans with a fork, leaving some whole for texture.
Step 4: Add the cooled spinach mixture, artichoke hearts, minced pepper (if using), dill, and chives to the bowl. Pour in half of the cashew cream and stir well. Add more cashew cream until the filling reaches your preferred creaminess. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Step 5: Toast the bread slices. Spread each slice with mustard or vegan pesto. Layer on roasted bell pepper slices, then the white bean filling. Top with arugula and close the sandwich with the remaining bread. Wrap and cut when ready to serve.

Tips & Variations

If you forget to soak cashews overnight, quick soak them in boiling water and let them cool for about 15 minutes before draining and using.
For extra spice, leave some seeds in the Fresno or jalapeno pepper or add a pinch of cayenne to the filling.
Swap arugula for spinach or baby kale depending on your preference.
Use gluten-free or whole grain bread to suit dietary needs.
Chilling the filling for at least 30 minutes enhances the flavor by allowing it to meld well.

Storage

Store the white bean filling in an airtight container in the refrigerator for up to 3 days. Keep bread separate until ready to assemble to prevent sogginess. Reheat the filling gently in a microwave or on the stove before assembling, or enjoy chilled for a fresher taste.

How to Serve

This image shows a sandwich cut in half and wrapped in light brown paper, placed on a white plate with a white marbled surface underneath. The sandwich has three noticeable layers inside a soft, light tan bun: the bottom layer is bright green leafy spinach, the middle layer is creamy white spread mixed with herbs and small food pieces, and the top layer has thin, red strips of roasted bell pepper. The sandwich looks fresh and well-packed, with the paper slightly curled around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beans instead of dry beans?

Yes, using canned cannellini beans is perfect for this recipe, just be sure to drain and rinse them well before using.

Is this sandwich suitable for a vegan diet?

Absolutely! The recipe uses plant-based ingredients including cashew cream, and you can select vegan bread and pesto or mustard to keep it fully vegan.