When I first saw this recipe I knew I had to try is asap! It looks so delicious and creamy, yet not too unhealthy. I had never used white beans in a sandwich before, and while intrigued, I was a little skeptical that it would resemble hummus. I used to love hummus, but since I had my son I cannot eat it. Just having a tiny taste of it makes me have the worst chest pains. Same with avocado anything. It is so sad. My doctor said that it’s the texture getting stuck in my esophagus and that’s that is producing the pain….so I try to avoid anything that might be similar to these textures. I had no issue with this white bean mixture though, which made me really happy (especially because I didn’t have to spend a few hours in excruciating pain).
Anyway, it is really easy to get the beans into a paste if you microwave them for about 30 seconds (drained and in a bowl) and then use a potato masher to mash them up. It takes a little elbow grease, but it’s worth it. Also, if you don’t have a potato masher, just use a sturdy fork. I still prefer using a fork to mash black beans. This recipe is for 4 sandwiches, but I cut it in half to make just 2. It was perfect!
There are two options on how to cook this sandwich (see instructions). One if for on the grill, which the original recipe called for. I don’t have a grill so I used a pan, just like I usually do when I make a grilled cheese or something similar. It worked out fine for me, and I am sure was not so different, but I think using the grill is somewhat of a novelty. Try it, let me know how it is.
- 1 cup fresh basil leaves finely chopped
- ½ cup light mayonnaise
- 3 cups shredded smoked Provolone cheese about 8 oz.
- 1 15- oz. can white beans rinsed and drained
- ½ cup chopped red onion
- 8 slices of good bread sliced french, fresh rye, etc
1. Preheat grill to medium high. Combine basil and mayonnaise in small bowl, and set aside. Use potato masher to mash beans up. Toss together cheese, beans and onion in medium bowl.
2. Spread 1 Tbs. mayonnaise mixture on each roll. Divide bean-cheese mixture among rolls. Close sandwiches, spritz with cooking spray and wrap in foil.
3. Wrap 4 bricks in foil. Place 4 sandwiches on grill, and set bricks on top of each. Grill 3 minutes per side. Repeat with remaining sandwiches.
1. Combine basil and mayonnaise in small bowl, and set aside. Use a potato masher to mash beans up. Toss together cheese, beans and onion in medium bowl.
2. Spread 1 Tbs. mayonnaise mixture on each roll. Divide bean-cheese mixture among rolls. Close sandwiches, spritz with cooking spray.
3. Place sandwich into skillet and cook on medium until golden brown on each side (about 3 minutes on medium heat).