Pesto White Bean Melts

with Lemon Arugula

lunch

Soy-Free Pine Nuts Nuts Vegan Mozzarella Lemon Leafy Greens Fruit Beans/Legumes Basil Arugula Lunch Quick and Easy
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
560
FAT
16g
CARBOHYDRATES
80g
PROTEIN
18g

MAIN INGREDIENTS

  1. 13.4 oz cannellini beans
  2. 2 ciabatta rolls
  3. 2 oz vegan mozzarella
  4. 1 lemon
  5. 2 oz baby arugula
  6. 1 oz vegan basil pesto
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition
Allergens: wheat, tree nut (pine nut)
Nutrition

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Make the melt

Set the oven to broil on low. Drain and rinse the cannellini beans and add to a medium bowl along with a pinch of salt and pepper. Mash beans with a fork. Halve the ciabatta rolls, and add mashed cannellini beans and mozzarella to the bottom half of each ciabatta roll. Place on a baking sheet along with the remaining ciabatta roll halves and broil until cheese is melted, 3 to 5 minutes.

2
Finish the sandwiches

Halve the lemon, juice one half, and cut the other half into wedges. 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 basil pesto on the remaining toasted ciabatta roll halves and close the sandwiches.