This delicious tomato sandwich is my veggie take on a classic BLT. A creamy white bean spread subs in for the bacon, giving this sandwich a tangy kick.
When tomatoes are in top form, I can’t get enough of them. I want them in salad, in pasta, in tacos, and eggs. Lately, though, this tomato sandwich has been my favorite way to enjoy them.
Best Tomato Sandwich Ingredients
When I first started thinking about making a tomato sandwich, my mind went immediately to a classic BLT. I love a faux BLT, and because I was never a bacon lover, just putting veggie things between bread is fine with me. My favorite version of a BLT sandwich is the crispy Shiitake BLT that’s on page 171 in the cookbook (it’s the closest to the real deal!). I also love this smoky marinated tempeh as the “meat.”
But this time, as I was deciding whether or not to “bacon” some coconut, Jack had the idea to call this a Bean-LT. The B in this version is the Bean spread that I used here instead of mayo. It’s thick, tangy, and so. darn. good. Here’s what’s in it:
- White beans make the creamy base.
- Olive oil adds richness.
- Garlic gives it a nice kick.
- And lemon juice and capers make it deliciously briny & tangy.
I finish this tomato sandwich with fresh tomatoes, avocado, lettuce, basil, and grainy Whole Foods Market Seeduction® bread. And a few pinches of smoked paprika add a little bacon-y smokiness.
What to Serve with this Tomato Sandwich
This recipe would be perfect for a picnic, served alongside potato salad, broccoli salad, or strawberry salad. If you’re eating it at home, sweet potato fries would be a great choice too.
You could also pack it up for a weekday lunch. Just store the components separately and then assemble your sandwich right before you head out the door!
If you love this tomato sandwich recipe…
Try my favorite egg salad sandwich, jackfruit sandwich, or avocado sandwich next!
Heirloom Tomato Sandwich
- 1 ½ cups cooked cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- 3 tablespoons lemon juice
- 1 teaspoon capers
- sea salt and freshly ground black pepper
- 8 slices of toasted WFM Seeduction® bread
- 4 butter lettuce leaves
- 3 heirloom tomatoes, sliced
- 2 avocados, sliced
- Sea salt and freshly ground black pepper
- 8 fresh basil leaves
- pinch of smoked paprika, optional
- sprinkle of hemp seeds, optional
- In a blender, puree the cannellini beans, olive oil, garlic, lemon juice, and capers. Season with salt and pepper to taste. Chill until ready to use.
- Assemble the sandwiches with the toasted bread, white bean puree, lettuce, tomatoes, avocado, fresh basil, sea salt, pepper, a pinch of smoked paprika and a sprinkle of hemp seeds if desired.
This recipe was created in partnership with Whole Foods Market.
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OMG – Love this sandwich. Definitely going in my favorites file! I put the basil and the smoked paprika in the blender fyi. The bean puree is buttery. Would be great as a dip also.
I’m so obsessed with this bread. White bean puree is pure bliss really. Can’t wait to try my hand at this super awesome recipe. Loved it completely. Thank you so much for sharing this super awesome recipe with all of us. Best wishes and Regards.
Thanks for this Recipes. I love that.
I love this recipe. Making it for the 2nd time in two weeks – and I never do that. So easy and so yummy. One caveat to folks out there – if you use a mix of wild rices, it needs to be cooked a bit longer. Not sure how much longer actually because I needed to serve it so finished off the rice portion in the microwave. Going to do white rice like the recipe calls for this time.
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The white bean puree is pure bliss. Delicious on this sandwich, and on baked potatoes. In fact, I could eat it by itself.
Hi Jeni – I’m so glad you liked the puree :). Such a great idea to try it on baked potatoes!