Savory Breakfast Melts
with White Beans & Romesco
Romesco, a nutty, picante sauce from the Catalonia region of Spain, complements creamy cannellini beans and roasted red onions in these breakfast sandwiches.
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INGREDIENTS
- 1 red onion, peeled and cut into ½-inch thick rings
- 1 garlic clove, peeled and grated
- 2 tsp tamari
- 4 ciabatta rolls
- 13.4 oz cannellini beans, drained and rinsed
- 1/4 cup romesco sauce
- 1 oz vegan cheddar
- 1 1/2 tsp hot sauce
- 1 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat oven to 425°F. Separate onion into rings and place on foil-lined baking sheet. Add 1 tsp vegetable oil, garlic, tamari, and a pinch of salt and pepper and toss to coat. Roast until onion is browned, 10 to 12 minutes. Toast ciabatta, cut side up, directly on oven rack until lightly browned, 2 to 4 minutes. Leave oven on for next step.
Combine cannellini beans, romesco, and a pinch of salt and pepper in medium bowl. Using back of fork, mash beans until they start to stick together and become creamy. Add mashed beans to bottom half of each ciabatta, top with cheddar, and place on same baking sheet. Toast until cheese is melted, 4 to 5 minutes.
Add roasted red onions to melts. Drizzle with hot sauce and close sandwiches with top halves of ciabatta.
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