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an epic veggie and white bean spread sandwich on a plate
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5 from 5 votes

Epic Veggie and White Bean Spread Sandwich

Satisfy your cravings with this epic veggie and white bean spread sandwich. It's bursting with color, flavor, nutrients, and whimsy.
Prep Time10 minutes
Total Time10 minutes
Course: Sandwiches
Cuisine: American
Keyword: white bean spread sandwich
Calories: 380kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 slices hearty bread
  • 1 batch white bean spread
  • ¼ cup fresh flat-leaf parsley including thin stems
  • 10 thin slices cucumber
  • 10 long thin slices red bell pepper
  • 10 long thin slices carrot
  • 2 radishes thinly sliced
  • ½ cup alfalfa sprouts

Instructions

  • You guys know how to make a sandwich, but I'll tell you anyway, okay?
  • Spread some of the bean dip onto each slice of bread, reserving the rest for another use. I like to put most of it on the bottom slice and just enough on the top slice to give everything a fighting chance of sticking together.
  • Evenly layer the vegetables onto one of the slices in the order listed.
  • Top with the other slice of bread and press gently.
  • Slice in half if you like and serve immediately. 

Notes

  1. Start with a nice, hearty bread of your choice. I typically buy a seven-grain boule and slice it nice and thick myself. You don't need to toast it, but you can if you like. This sandwich would also work well tucked into really good pita or made as a wrap.
  2. This sandwich uses our fabulous white bean spread, which is quick and easy to make from ingredients that are easy to keep on hand. Slather it onto one or both slices of bread — mostly for its savory, satisfying vibes, but also to help keep the veggie layers under some semblance of control. You can make this element well in advance if you like. Or substitute hummus if that's what you've got.
  3. You can pile on any thinly sliced raw vegetables that you like. I've chosen practically the whole rainbow here, with red bell pepper, carrots, and cucumber in quantity. Layering in some radishes, parsley, and impeccably fresh alfalfa sprouts keeps things light and vibrant.
  4. You can make the white bean spread in advance. It keeps well in the fridge for a week or in the freezer for up to a year. Bring to room temperature before using. Assemble sandwich at serving time. Tightly wrapped leftovers will keep, somewhat grudgingly, in the fridge for a day or so if necessary. 
  5. If you like, you can take a cue from your favorite deli and wrap the sandwich in paper before cutting in half and serving.

Nutrition

Calories: 380kcal | Carbohydrates: 78.8g | Protein: 8.5g | Fat: 4.1g | Fiber: 10.1g