Bean Sandwich with Rosemary, Apple, and Parmesan
This bean sandwich with rosemary, apple, and parmesan is the perfect healthy meatless lunch! You’ll love the creamy beans with the fresh, crisp bite of the apple.
So, we’re moving. As I mentioned in the previous posts, Ben is gone across the state already all week working and I’m hanging with the kids…oh and packing up the entire house. And interviewing moving companies. And getting repairs done. And oh hey running a business too! No big deal. I have it handled. (I figure if I keep telling myself that, I’ll be okay.)
What’s very important right now are quick and easy meals so that I actually eat something besides popcorn at 10pm. And since Ben isn’t home, I can easily do meatless meals for lunch and dinner without getting the stink eye from Ben. (Truth be told, he never ever complains about what we’re eating but sometimes you just know.)
I’m excited to be partnering with Flatout Flatbread to bring you this quick and easy recipe. My whole family loves Flatout products (and they’re founded in Michigan!) so I’m glad to be sharing their products with you. I was intrigued by their Rosemary & Olive Oil flavor, which I had never tried. I developed this recipe to complement the predominant flavors of the Rosemary & Olive Oil Foldit® bread.
To give this sandwich tons of great protein, I use creamy white beans (great northern or cannellini both work great in this recipe). For texture, I mash about half of the beans and leave half the beans whole. I stir in some olive oil (both for consistency and for flavor), some lemon juice to brighten things up, and salt, pepper, and rosemary to season. Once you have that made, you are ready to prep your sandwich.
Spread beans on the base of the Foldit and then layer apples, parmesan and fresh leaf lettuce. That’s it – you’re done in about five minutes! I thought this whole situation might be a little too far out of the box for my husband but he loved these sandwiches. I consider that a huge success!
This recipe, using one can of beans, makes 4 bean sandwiches. If you’re making these only for one person, I suggest making the bean mixture and refrigerating the leftovers. Plan on increase the number of apples to four (total for all sandwiches) – slice what you need for your sandwich and then eat the rest as a side with your lunch. This will prevent waste and will keep the leftover apple from turning brown. Plus at that point, your lunch is pretty much completed. Grab some veggies if you’re still hungry and you have a well-rounded, very satisfying meal!
Looking for more great vegetarian lunch options? Try:
- this black bean spread makes a great vegetarian sandwich
- wild rice patties
- quinoa and hummus wrap
- vegetarian wrap with provolone and red pepper hummus
- southwestern guacamole toast
- pita flatbread with asparagus and herbed cottage cheese
- southwestern cream cheese roll-ups
- red lentil soup
- barley, bulgar and vegetable casserole (vegan!)
- or check out my entire archive of salad recipes – lots are vegetarian and perfect for lunch!
Serving Size: 1 sandwich
Amount Per Serving: Calories: 185 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 12mg Sodium: 391mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 8g
Husband’s take: He loved them!
Changes I would make: None are necessary but if you don’t have Parmesan, they would also be great with cheddar or gouda.
Difficulty: Very easy.
Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.