Savory Breakfast Melts
with White Beans & Romesco
Romesco, picante sauce from the Catalonia region of Spain, complements cannellini beans and roasted red onions in these savory breakfast sandwiches.
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INGREDIENTS
- 1 red onion, peeled and cut into 1/2-inch thick rings
- 1 garlic clove, peeled and grated
- 2 tsp low-sodium tamari
- 4 ciabatta bread rolls, sliced
- 13.4 oz cannellini beans, drained and rinsed
- 1/4 cup romesco sauce
- 2 oz shredded cheddar cheese
- 1 1/2 tsp hot sauce
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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INSTRUCTIONS
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, cut side up, directly on oven rack until lightly browned, 2 to 4 minutes.
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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