Pesto White Bean Melts
with Lemon Arugula
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- 13.4 oz cannellini beans, drained and rinsed
- 2 oz vegan mozzarella
- 2 ciabatta rolls, halved
- 2 oz baby arugula
- 1 lemon, half juiced, half cut into wedges
- 2 oz vegan basil pesto
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Set the oven to broil on low. Add cannellini beans and a pinch of salt and pepper to a medium bowl and mash with a fork. Add mashed beans and mozzarella to the bottom half of each ciabatta roll. Place on a baking sheet along with the remaining ciabatta halves and broil until cheese is melted, 3 to 5 minutes.
Add baby arugula, lemon juice, and a pinch of salt and pepper to a large bowl and toss. Add some lemon arugula salad on top of the melted cheese, spread pesto on the remaining toasted ciabatta halves, and close the sandwiches.