“Better than Deli” CREAMY Dill Pickle White Bean Sandwich

This creamy dill pickle white bean sandwich is what healthy and delicious food is all about. We’re talking a ton of flavors, simple everyday ingredients, and all done in about 10 minutes. Serve it next to a handful of chips and a couple of ice-cold beers for the best moment in your day.

To make this recipe, I used canned cannellini beans. But you can use any type of canned white beans you like. You can also use dried beans if you prefer. Just soak them in water overnight and then simmer them the following day for 1 to 2 hours or until they’re tender.

What gives this sandwich that creamy goodness is Greek yogurt. I used low-fat, but you can also use full-fat, nonfat, or even a plant-based one to veganize this sandwich. As for the bread, I used whole wheat. But any other type of bread will work.

TIPS & TRICKS to Make this Recipe: Make sure to lightly toast the bread beforehand. That way, once you add the creamy bean mixture, it doesn’t break apart. You can make the white bean mixture ahead of time. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this CREAMY Dill Pickle White Bean Sandwich

“Better than Deli” CREAMY Dill Pickle White Bean Sandwich

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2
  cans
  white beans
  15.5 oz / 440 grams each
• 1
  container
  low fat plain greek yogurt
  5.3 oz / 150 grams
• 1
  tbsp
  Dijon Mustard
  15 grams
• 1/2
  cup
  chopped dill pickels
  70 grams
• 1/3
  cup
  chopped red onion
  50 grams
• 1/3
  cup
  chopped celery
  35 grams
• 1
  clove
  garlic (finely grated)
• 1
  tbsp
  chopped fresh dill
  10 grams
• 1
  tbsp
  lemon juice
  15 ml
• 8
  slices
  whole wheat sandwich bread
• sea salt & black pepper

Instructions

1. Drain the cans of white beans into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, mash down on the beans until they’re semi-mashed, meaning it’s ok if you have little chunks of beans in there

2. Add the Greek yogurt over the mashed white beans, along with the dijon mustard, chopped dill pickles, chopped red onion, chopped celery, grated garlic, and chopped dill, then squeeze in the lemon juice, and season with salt & pepper, mix together until well mixed

3. Lightly toast the slices of sandwich bread

4. Spread the creamy white bean mixture over the slices of toast and top off with another slice of toast, enjoy!

Nutrition Facts

“Better than Deli” CREAMY Dill Pickle White Bean Sandwich

Amount Per Serving

Calories 434
Calories from Fat 36

% Daily Value*

Fat 4G6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 352mg15%

Potassium 1212mg35%

Carbohydrates 75g25%

Fiber 15g63%

Sugar 6g7%

Protein 27g54%

Vitamin A 105IU2%

Vitamin C 3mg4%

Calcium 316mg32%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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