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White Bean Roasted Pepper Sandwich
10m$4.15

White Bean Roasted Pepper Sandwich

Creamy, lemony cannellini bean filling pairs with sweet roasted red peppers and peppery arugula on hearty whole grain bread.

  • lunch
  • no-cook
  • pantry-friendly
  • plant-based
  • quick
  • roasted peppers
  • sandwich
  • small lunch
  • vegan
  • Vegetarian
  • white beans
Bundle it with similar meals
10 min prep0 min cook2 servingseasy
Cuisine
American

Shopping options

Check ingredients to include themPackage used · most used first

canned cannellini beans, drained and rinsed · 1.5 Cup

Bush's Cannellini Beans 15.5 oz

Sale

100%

In recipe$1.25
To buy$1.25
Details
Bush's Best · 15.5 oz$1.49
Sale
$1.25 per packageBuy 1Package use: 100%Product matchEstimated

fresh lemon juice · 1 Tablespoon

Fresh Large Lemon - Each

50%

In recipe$0.43
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 50%Product matchEstimated

jarred roasted red peppers, drained · 0.5 Cup

Mt. Olive Roasted Red Peppers

33%

In recipe$0.83
To buy$2.49
Details
Mt. Olive · 12 fl oz$2.49 per packageBuy 1Package use: 33%Product matchEstimated

store-bought whole grain bread · 4 Count

Arnold 100% Whole Grain Wheat Bread

Sale

17%

In recipe$0.75
To buy$4.49
Details
Arnold · 24 oz$5.29
Sale
$4.49 per packageBuy 1Package use: 17%Product matchEstimated

baby arugula · 1 Cup

Kroger® Baby Arugula

13%

In recipe$0.47
To buy$3.49
Details
Kroger · 5 oz$3.49 per packageBuy 1Package use: 13%Product matchEstimated

extra-virgin olive oil · 1 Tablespoon

Pompeian® Smooth First Cold Pressed Extra Virgin Olive Oil

Sale

3%

In recipe$0.24
To buy$7.59
Details
Pompeian · 16 fl oz$9.49
Sale
$7.59 per packageBuy 1Package use: 3%Product matchEstimated

Dijon mustard · 1 Teaspoon

Maille Original Dijon Mustard

2%

In recipe$0.14
To buy$5.79
Details
Maille · 7.5 oz$5.79 per packageBuy 1Package use: 2%Product matchEstimated

garlic powder · 0.25 Teaspoon

McCormick Garlic Powder

1%

In recipe$0.04
To buy$4.69
Details
McCormick · 3.12 oz$4.69 per packageBuy 1Package use: 1%Product matchEstimated

ground black pepper · 0.13 Teaspoon

McCormick Pure Ground Black Pepper

Sale

1%

In recipe$0.02
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

fine salt · 0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.00
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$4.15

· only what you use

$2.08

per serving · 2 servings

You pay at checkout$32.63
13% used in this recipe$28.48 unused

All ingredients selected

Checkout$35.58
Recipe portion$4.17

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • canned cannellini beans-1 1/2 cups
  • baby arugula-1 cup
  • jarred roasted red peppers-1/2 cup
  • extra-virgin olive oil-1 tablespoon
  • fresh lemon juice-1 tablespoon
  • Dijon mustard-1 teaspoon
  • garlic powder-1/4 teaspoon
  • fine salt-1/4 teaspoon
  • store-bought whole grain bread-4 slices
  • ground black pepper-1/8 teaspoon
1
Dry and slice the roasted peppers
Cutting Board
Chef’s knife

Pat the roasted red peppers dry and slice them into thin strips.

Use a stable cutting board when slicing the peppers.

1/2 cup roasted red peppers
2
Mash the white bean filling
Fork
Bowl

Place the cannellini beans, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in the bowl. Mash with a fork until creamy but slightly textured.

Refrigerate leftover bean filling promptly.

1 1/2 cups cannellini beans
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon Ground Black Pepper
3
Spread the filling on the bread

Divide the white bean filling evenly between 2 slices of bread and spread it to the edges.

2 Count bread
4
Top, close, press, and cut the sandwiches
Cutting Board
Chef’s knife

Top each with half of the roasted pepper strips and arugula. Close with the remaining bread slices, press gently, and cut each sandwich in half.

Use a stable cutting board when slicing the sandwiches.

1/2 cup roasted red peppers
1 cup arugula
2 Count bread
5

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