Kind of a mouthful…
But trust me, you are going to want some of this mouthful. When I saw this sandwich idea in Whole Living Magazine I decided to make it right away – it fits a lot of my (impossible) lunch criteria!
It was amazing. It also happens to be perfect to take to work and eat at room temperature. The components can be made ahead of time and the sandwich built when you are ready to eat. You could even simplify another step by using store-bought hummus or bean dip, but realistically, making your own takes a few minutes and tastes SO much better!
Artichoke, Spinach & White Bean Sandwich – 2 servings – adapted from Whole Living
- 1 – 15 oz can of white kidney beans (navy beans)
- 2 tsp basil (I used 2 frozen cubes)
- 1 clove garlic
- 2 Tbsp olive oil + 1 Tbsp
- salt & pepper
- 1 – 14 oz can of artichoke hearts, drained and roughly chopped
- 1 – 6 oz bag of fresh spinach
- 4 slices whole grain bread
White Bean Spread:
Combine beans, basil, garlic, 2 Tbsp olive oil in food processor and process to desired consistency. I typically leave mine a bit chunky.
Artichoke & Spinach:
Heat large pan over medium heat. Add 1 Tbsp olive oil, artichokes and spinach, cooking for about 2 minutes, until spinach has just wilted.
Spread bread with white bean spread and top with artichoke and spinach mixture.