Spinach Artichoke White Bean Sandwich Recipe | Easy & Delicious Lunch

Posted on June 19, 2023 by Sophie

Introduction

Remember those cozy afternoons, the smell of something delicious wafting from the kitchen, and the sheer joy of a perfectly simple yet utterly satisfying meal? This Spinach Artichoke White Bean Sandwich recipe is exactly that feeling in a bite. It’s a taste of comfort, a burst of freshness, and honestly, it’s so easy to whip up, you’ll wonder where it’s been all your life. Forget those sad, pre-packaged lunches; this is the upgrade your midday routine deserves!

Why You’ll Love This Recipe

Fast: Seriously, you can have this ready in under 20 minutes. Perfect for those busy weekdays!
Easy: No fancy techniques required. Just a food processor and a few simple steps.
Giftable: Make a big batch and portion it into little jars. It’s a thoughtful and delicious homemade gift.
Crowd-pleasing: Even picky eaters will be asking for seconds. It’s got that irresistible savory flavor with a hint of brightness.

Ingredients

1 (6 oz) jar artichoke hearts: These little guys bring a delightful tang and tender texture. Make sure they’re well-drained!
3 oz baby spinach: Fresh and vibrant, it adds a beautiful color and nutrients.
1 (15 oz) can cannellini beans: Our creamy, dreamy base. Rinse and drain them well for the best results.
3 tbsp fresh chives: A delicate oniony bite that elevates everything.
3 tbsp fresh dill: This herb is a game-changer, adding a bright, almost lemony freshness.
1 Fresno or jalapeño pepper: For a little kick! Remove the seeds if you prefer milder heat.
4 cloves garlic: Because garlic makes everything better, right?
Juice of 1/2 lemon: A squeeze of sunshine to brighten all the flavors.
Zest of 1/2 lemon: Even more lemony goodness and a wonderful aroma.
1/2 tsp dried oregano: A classic herb that adds a subtle savory depth.
1 shallot: Milder than an onion, it brings a sweet, delicate onion flavor.
1/2 tsp yellow miso paste: This is my secret weapon for adding a rich, umami depth. Don’t skip it if you can!
2 tsp avocado oil: Or any neutral oil you prefer.
Kosher salt and black pepper, to taste: The essential seasonings to make all the flavors pop.
1/4 tsp kosher salt, plus more to taste: For the initial seasoning of the base.
1 tbsp nutritional yeast: This adds a wonderfully cheesy, nutty flavor without any dairy.
1/3 cup raw cashews or raw sunflower seeds: These add a fantastic crunch and texture. Soaking them beforehand can make them even creamier if you prefer.
2 tbsp unsweetened plant-based milk: Just a splash to help everything come together beautifully.

How to Make It

Alright, let’s get this party started! Grab your food processor – this is going to be your best friend for this recipe.

First things first, grab your cannellini beans. Give them a good rinse under cool water and drain them thoroughly. Nobody likes a watery sandwich filling!
Next up, those yummy artichoke hearts. Give them a good chop until they’re nice and fine.
Now, let’s get our aromatics ready. Finely chop your shallot and that little bit of Fresno or jalapeño pepper. Mince your garlic cloves until they’re super fine.
Time to assemble the base in your food processor! Add in the drained cannellini beans, your chopped artichoke hearts, the finely chopped shallot and pepper, the minced garlic, the lemon juice, lemon zest, that magical miso paste, nutritional yeast, and your first 1/4 teaspoon of kosher salt.
Now, give it a few pulses. You don’t want a completely smooth paste; we’re aiming for a nice, slightly chunky texture. Think rustic, not runny!
Time to add the greens and herbs! Toss in the baby spinach, your chopped fresh chives, and that lovely fresh dill. Add in the avocado oil and that splash of plant-based milk.
Process again until the spinach is nicely incorporated and everything starts to come together into a delicious mixture. You might need to scrape down the sides of the food processor a couple of times to make sure it’s all getting mixed in evenly.
Taste it! This is your chance to make it perfect. Add kosher salt and black pepper until it sings.
Finally, stir in those raw cashews or sunflower seeds. These are going to give you that satisfying little crunch in every bite.
And there you have it! Spread this delightful mixture generously onto your favorite bread for the most amazing sandwich you’ve had in ages.

Substitutions & Additions

This recipe is super flexible, so feel free to play around!

No artichoke hearts? Canned water chestnuts can offer a similar crunch, or even some finely chopped celery for freshness.
Not a fan of dill or chives? Try fresh parsley, cilantro, or even a bit of mint for a twist.
Want more heat? Add more of the jalapeño or Fresno pepper, or a pinch of red pepper flakes.
Nut-free? Sunflower seeds are a fantastic alternative to cashews.
Creamier texture? For an even smoother spread, you can soak the cashews or sunflower seeds in hot water for about 15 minutes before adding them.
Extra veggies? Finely chopped red bell pepper or a bit of grated carrot can add more color and nutrients.

Tips for Success

Here are a few little secrets to make your sandwich filling absolutely perfect every time:

Don’t over-process: The beauty of this filling is its texture. Pulse until it’s just combined with some delightful little bits.
Taste and adjust: Seasoning is key! Don’t be afraid to add a little more salt, pepper, or even lemon juice until it tastes just right to you.
Prep ahead: This filling can be made a day or two in advance and stored in an airtight container in the refrigerator. The flavors will meld even more beautifully.
Bread choice matters: I love this on a hearty whole grain, sourdough, or a soft ciabatta roll. Toasting the bread lightly can also add a lovely crunch.

How to Store It

This delicious filling is best enjoyed fresh, but it stores beautifully in the fridge. Keep any leftovers in an airtight container. It should stay fresh for about 3-4 days. It’s perfect for grabbing and making another quick sandwich throughout the week, or even using it as a dip with crackers or veggies!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! The flavors actually get better as they sit. Make it a day or two in advance and store it in the fridge in an airtight container.

Q: What kind of bread is best for this sandwich?
A: This filling is versatile! It’s delicious on hearty whole grains, crusty sourdough, soft ciabatta, or even just spread on crackers.

Q: Can I freeze this filling?
A: While it’s best fresh, you can freeze the filling. Thaw it in the refrigerator overnight. It might be slightly less creamy after freezing, but it will still be delicious!

Q: Is this recipe vegan?
A: Yes, it is! All the ingredients are naturally vegan, and the optional miso paste and nutritional yeast add fantastic savory depth.

Spinach Artichoke White Bean Sandwich

Print Recipe

A quick, easy, and satisfying spinach artichoke white bean sandwich filling, perfect for a delicious and healthy lunch.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 sandwiches

Ingredients

Scale

Main ingredients

6 oz jar artichoke hearts (well-drained)
3 oz baby spinach (fresh)
1 15 oz can cannellini beans (rinsed and drained)
3 tbsp fresh chives (chopped)
3 tbsp fresh dill (chopped)
1 Fresno or jalapeño pepper (seeds removed if preferred)
4 cloves garlic (minced)
0.5 lemon juice
0.5 lemon zest
0.5 tsp dried oregano
1 shallot (finely chopped)
0.5 tsp yellow miso paste
2 tsp avocado oil (or other neutral oil)
0.25 tsp kosher salt (plus more to taste)
1 tbsp nutritional yeast
0.333 cup raw cashews or raw sunflower seeds (optional, for crunch)
2 tbsp unsweetened plant-based milk
Kosher salt and black pepper (to taste)

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Instructions

Rinse and thoroughly drain the cannellini beans.
Finely chop the artichoke hearts.
Finely chop the shallot and the Fresno or jalapeño pepper. Mince the garlic.
In a food processor, combine the drained cannellini beans, chopped artichoke hearts, chopped shallot, chopped pepper, minced garlic, lemon juice, lemon zest, miso paste, nutritional yeast, and 1/4 teaspoon kosher salt.
Pulse the mixture a few times until it has a nice, slightly chunky texture, not completely smooth.
Add the baby spinach, chopped chives, chopped dill, avocado oil, and plant-based milk to the food processor.
Process again until the spinach is incorporated and the mixture comes together. Scrape down the sides as needed.
Taste the filling and season with additional kosher salt and black pepper to your preference.
Stir in the raw cashews or sunflower seeds for added crunch.
Spread the filling generously onto your favorite bread.

Notes

The filling can be made a day or two in advance and stored in an airtight container in the refrigerator. It can also be frozen, though it may be slightly less creamy upon thawing.