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Savory Breakfast Melts with White Beans & Romesco
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4 Serving Breakfast

Savory Breakfast Melts

with White Beans & Romesco

Romesco, a nutty, picante sauce from the Catalonia region of Spain, complements cannellini beans and roasted red onions in these savory breakfast sandwiches.

Tags: High-Protein <600 Calories Nut-Free Chef's Choice
Cook Time
4 Servings  |  15 min

Nutrition (per serving)

CALORIES
460
FAT
9g
CARBOHYDRATES
76g
PROTEIN
16g

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INGREDIENTS

  1. 1 red onion, peeled and cut into 1/2-inch thick rings
  2. 1 garlic cloves, peeled and grated
  3. 2 tsp low-sodium tamari
  4. 4 ciabatta bread, sliced
  5. 13.4 oz cannellini beans, drained and rinsed
  6. 1/4 cup romesco sauce
  7. 2 oz shredded cheddar cheese
  8. 1 1/2 tsp hot sauce
  9. 1 tsp vegetable oil*
  10. Pepper*
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition.
  14. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Foil-lined baking sheet
Cook Time
4 Servings  |  15 min

Nutrition (per serving)

CALORIES
460
FAT
9g
CARBOHYDRATES
76g
PROTEIN
16g

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INSTRUCTIONS

1
Roast the onions and toast the rolls

Preheat oven to 425°F. Separate onion into rings and place on foil-lined baking sheet. Toss with 1 tsp vegetable oil, garlic, tamari, and a pinch of salt and pepper. Roast until browned, 10 to 12 minutes. Toast ciabatta rolls, cut side up, directly on oven rack until lightly browned, 2 to 4 minutes.

2
Make the mash and build the sandwiches

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.

3
Finish and serve

Add roasted red onions to melts. Drizzle with hot sauce and close sandwiches with top halves of ciabatta.

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