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
- 1/4 cup 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. Serve with lemon wedges.