Artichoke, white bean and lemon toasted sandwiches

Artichoke, white bean and lemon toasted sandwiches

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
12 mins
Photographer
Elisa Watson

I first had this sandwich many years ago over a long lunch with an old friend and my mum. The sandwich completely summed up our mood – light, happy and healthy, yet still with a hint of naughtiness. You won’t often catch me eating a sandwich but, when I do, you can almost bet that it will be this one!

Ingredients

Quantity Ingredient
1 tablespoon plant-based oil
2 garlic cloves, crushed
400g tinned artichoke hearts, drained and rinsed
400g tinned cannellini beans, drained and rinsed
or 400g dried beans, soaked for 18 hours in water
1 lemon, zested and juiced, plus extra to serve
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 slices gluten-free bread
40g Cashew ‘goat’s’ cheese
1 tablespoon vegan mayonnaise
60g snow pea sprouts
lemon wedge, to serve

Method

  1. Heat the plant-based oil in a small frying pan over medium heat. Add the garlic and cook for 1 minute. Add the artichoke hearts and cannellini beans. Using a masher, very lightly press down to lightly smash but not mash the ingredients. Add the lemon zest and juice, salt and pepper and let the mixture heat up for 3–5 minutes.
  2. Place 4 slices of the gluten-free bread in a sandwich press. Spread on 1 tablespoon of the cashew ‘goat’s’ cheese (or you can serve this on the side), 1 teaspoon of the vegan mayonnaise, a quarter of the sprouts and some extra lemon zest on each slice.
  3. Divide the bean and artichoke mixture onto each of the slices and top with the remaining bread slices. Let the sandwiches cook for 5 minutes until golden. Serve with a wedge of lemon.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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