Pesto White Bean Melts
with Lemon Arugula
This high-protein, high-fiber lunch features garlicky pesto, creamy cannellini beans, and peppery arugula. We pack this into crisp ciabatta sandwiches with gooey mozzarella “cheese" and serve them with a squeeze of fresh lemon juice.
Nutrition (per serving)
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INGREDIENTS
- 13.4 oz cannellini beans, drained and rinsed
- 2 oz shredded mozzarella cheese
- 2 ciabatta bread, sliced
- 2 oz baby arugula
- 1 lemon, half juiced and half cut into wedges
- 1/4 cup vegan basil pesto
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Set oven to broil on low. In medium bowl, mash cannellini beans with back of fork until they start to stick together and become creamy. Season to taste with salt and pepper. Divide mashed beans and mozzarella between bottom halves of each ciabatta roll. Place on baking sheet, along with remaining ciabatte halves, and broil until cheese is melted, 3 to 5 minutes.
Combine arugula, lemon juice, and a pinch of salt and pepper in large bowl and toss to coat. Top melted cheese with some lemon arugula. Spread pesto on remaining toasted ciabatta, close sandwiches, and transfer to 2 serving plates. Serve with lemon wedges.
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Lemon Braised Chickpeas with Rosemary & Cashew Cheese
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Mushroom Bulgur Soup with Baby Kale & Lemon Cream
