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Pesto White Bean Melts with Lemon Arugula
2 Serving Lunch

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.

Tags: High-Protein Soy-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
15 min
CALORIES
680
FAT
24g
CARBOHYDRATES
91g
PROTEIN
23g

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INGREDIENTS

  1. 13.4 oz cannellini beans, drained and rinsed
  2. 2 ciabatta rolls, sliced
  3. 2 oz baby arugula
  4. 1 lemon, half juiced and half cut into wedges
  5. 1/4 cup vegan basil pesto
  6. 2 oz shredded mozzarella cheese
  7. *Not included
  8. For full ingredient list, see Nutrition.
Allergens: tree nuts (pine nut), wheat
Tools: Baking sheet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
680
FAT
24g
CARBOHYDRATES
91g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Start the sandwiches

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.

2
Finish the sandwiches

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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