This White Bean Cheddar Melt is an easy recipe perfect for a new lunch option.
Honestly, I get bored with lunch. The same old, same old, well … it gets old. But it doesn’t have to. Enter the White Bean Cheddar Melt, a recipe I discovered at Bush’s Beans. Yep, white beans in a sandwich. I know. It sounds a little different, but different is good, right? Especially with this sandwich.
I whipped this cheddar melt up in no time, not really sure what to expect of the cheddar, white bean, mayonnaise, onion, celery combo. Boy, was I surprised. I hardly had time to snap a few pictures of the sandwich before it was devoured. Totally satisfying, and perfect for lunch without leaving me feeling sluggish and icky, like I needed a nap. It’s a recipe for the regular lunch rotation, for sure.
This sandwich is made using heart healthy Bush’s Beans Great Northern Beans. I used the reduced sodium option for less bloating, because no one likes the bloat.
While the recipe calls for Great Northern Beans, I think Cannellini beans would be a great option too. The sandwich filling can be made ahead and kept refrigerated until preparation, which is always a good thing when it comes to lunchtime.
So the next time you’re looking for a change of pace for that boring lunchtime menu, try this one out. I hope you enjoy it. I know I did.
- 1 tablespoon butter
- 8 slices whole wheat or other crusted bread
- 1 (15.8 ounce) can BUSH’S® Reduced Sodium Great Northern Beans, drained
- ½ small onion, chopped
- 2 ribs celery, chopped
- ¼ cup mayonnaise
- pinch of salt
- ½ cup shredded Cheddar cheese (I used white cheddar cheese)
- Brush butter on outer side of each slice of bread.
- Add half of the beans to a bowl and mash gently with a potato masher or the back of a fork. Stir in remaining whole beans. Spread evenly on the inner side of 4 slices of bread.
- Mix onion, celery, mayonnaise and salt in the bean bowl; spread on top of beans. Sprinkle evenly with cheese and top with remaining slices of bread, buttered side facing up.
- Using a panini press, baking sheet or skillet, toast the melts on both sides. Let rest several minutes so cheese does not run when cut. Cut and serve.
(I have an ongoing relationship with the nice folks from Bush’s Beans. This post is sponsored by Bush’s Beans, but as always, all opinions are my own.)