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.
That’s a beautiful looking sandwich I wish I had right now!
While my mouth is watering looking at these pictures and my stomach is lost without this lovely food but my brain can play in the tasty thoughts of oozing heirloom tomato juice down my wrists as I bite into heaven giggling while avocado slices try to slip out the side.
love love it – and now gotta have it;)
I finally got around to making this and it’s yummmyyyy! 🙂
The white bean puree is really lovely on it’s own but it REALLY works with the other sandwich fixin’s. And this is my first time trying Seeduction (or any WFM bread) and it’s excellent.
Thanks for the recipe. 🙂
PS the smoked paprika pinch really takes it over the top.
isn’t the Seeduction bread so good? So happy you enjoyed this one 🙂
Love this!! Do you think I can freeze the leftover spread?
I’m not sure if it’ll freeze well – you can use the leftovers as a dip with veggies (like hummus!)
What a great dish! Will be definitely making this tonight! Yummy!
I’ve actually never tried a white bean spread. It sounds delicious. Will have to make this to replace the mayo I always eat with in my sandwiches. Should be a much healthier alternative!
I don’t have any capers on hand. Do you have any recommendation for a replacement? Thanks
No worries – you can skip them and add between 1/4 and 1/2 teaspoons sea salt (or to taste).
Really great recipe you have shared. Thanks for writing such a good article.
well, this is interesting, bean spread! Love all of these tomato choices anyway, so love to try some different flavors with them! Thank you for this recipe!
We lightly mash the avocado for “ease of handling.” It’s a great sub for mayo. While the bean goop is a great idea, I’d probably only do it if I had it leftover from another use. BLATs are quick and easy food at our house.
These sandwiches sound delicious!
UM! I can’t get over how amazing this looks!!! I just picked up the most incredible looking tomatoes and was looking for something special to use them on! Also, am heading to a bakery with the most out of this world rye bread tomorrow. That sounds amazing toasted with these toppings! Beans are so versatile. Wonder if adding a drop or two of liquid smoke to the bean spread would help give it a dash of that smokey bacon flavor? Or would the flavors be too weird together? Either way, I’m pinning this and making it this week! Love it! 🙂
Hi Maria – I think a few drops of liquid smoke would be delicious (I just never have any on hand!). Let me know if you give the sandwiches a go 🙂
OMG I love this. Bean-LT is right up my alley! And like you said, especially with tomatoes being so awesome right now, you don’t need all the extras. This is simple and perfect!
These look awesome!!!! The perfect lunch!
Heirloom’s are always so tasty and this is the PERFECT way to use them!
Faux BLT’s are the best! I so agree. I love making them with avocado or tempeh! Now for the this bean version! YES indeed!
I’m so obsessed with this!! I am allergic to mayo but have never thought to make a white bean spread in place- brilliant!
I would love this for lunch!
Could a drop of liquid smoke in the bean spread work?
yep, that would probably be really good!
I love seeduction bread 🙂 This sandwich looks delicious!
Love this twist on the classic BLT!