
2 Serving
Lunch
Pesto White Bean Melts
with Lemon Arugula
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
630
FAT
23g
CARBOHYDRATES
84g
PROTEIN
20g
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INGREDIENTS
- 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
- 2 oz vegan basil pesto
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (pine nut), wheat
Tools: Baking sheet
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
630
FAT
23g
CARBOHYDRATES
84g
PROTEIN
20g
Share this Recipe:
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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