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Pesto White Bean Melts with Lemon Arugula
2 Serving Lunch

Pesto White Bean Melts

with Lemon Arugula

Tags: Less Prep High-Protein Soy-Free
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
650
FAT
26g
CARBOHYDRATES
83g
PROTEIN
20g


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INGREDIENTS

  1. 13.4 oz cannellini beans, drained and rinsed
  2. 2 oz vegan mozzarella
  3. 2 ciabatta rolls, halved
  4. 2 oz baby arugula
  5. 1 lemon, half juiced, half cut into wedges
  6. 2 oz vegan basil pesto
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition.
Allergens: tree nut (pine nut), wheat
Tools: Baking sheet
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
650
FAT
26g
CARBOHYDRATES
83g
PROTEIN
20g


Get Recipes Delivered

INSTRUCTIONS

1
Start the sandwiches

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.

2
Finish the sandwiches

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.

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