Heirloom Tomato White-Bean Smash Sandwiches with Basil

Serves 4 · 15 min prep · 4 min cook

Ingredients

• 4 ciabatta or sourdough rolls
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, grated
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 large heirloom tomatoes, thickly sliced
• 1 cup fresh basil leaves
• 8 oz fresh mozzarella, sliced
• 2 tbsp balsamic glaze
• 2 cups baby spinach

Instructions

1. 1Drain and rinse the cannellini beans thoroughly, then place them in a medium bowl. Add olive oil, lemon juice, grated garlic, salt, and black pepper.
2. 2Mash the beans with a fork or potato masher until half are broken down and the mixture is creamy yet still chunky; it should hold together like a thick spread. Taste and adjust lemon or salt so the smash is bright.
3. 3Split the rolls and, if desired, toast them lightly in a dry skillet over medium heat for 1 to 2 minutes per side until the cut surfaces are golden and sturdy enough to hold juicy tomatoes.
4. 4Spread a generous layer of the white-bean smash on the bottom half of each roll. Layer baby spinach leaves next so they create a moisture barrier.
5. 5Arrange thick heirloom tomato slices over the spinach, overlapping slightly and seasoning each slice with a tiny pinch of salt and pepper. Add fresh mozzarella slices on top of the tomatoes.
6. 6Tuck whole basil leaves over the cheese, then drizzle a thin zigzag of balsamic glaze across the stack. Cap with the top half of the roll and press gently.
7. 7If packing for later, wrap each sandwich tightly in parchment so the juices stay contained. The bean smash keeps the bread from getting soggy for several hours.
8. 8Slice each sandwich in half on the diagonal just before serving. The cool, creamy beans and peak-season tomatoes make a satisfying midday meal that skips the stove entirely on hot days.