Cannellini Bean Salad Sandwich | Breakfast Sandwich | Lunch Sandwich скачать в хорошем качестве

Cannellini Bean Salad Sandwich | Breakfast Sandwich | Lunch Sandwich

This cannellini bean salad sandwich is easy to make, delicious, and work well as a go-to quick breakfast or lunch. It is also a perfect vegan option, if you don't mind a few ingredient substitutions (see notes below). What I love most about this sandwich is that you don't have to cook anything. Ok, you have to toast the bread and melt the cheese. Besides that, all you have to do is combine all of the ingredients together and add the toppings. You don't have to worry about searing the outside of the beans like you do with many veggie style burgers. This sandwich even tastes better if you make the bean mixture the day before, allowing the flavors to deepen. Try this recipe and let me know your thoughts on it in the comments section. If you like this video, please LIKE and SHARE it with your family and friends. If you want to see more recipes like this one, SUBSCRIBE to our channel and enable NOTIFICATIONS to stay up to date on content. SUBSCRIBE    / @grandmabessieshouse   SHARE VIDEO    • Cannellini Bean Salad Sandwich | Breakfast...   CANNELLINI BEAN SALAD SANDWICH 1 (14 - 15.5) ounce can cannellini beans, drained and rinsed 1 Tbsp mayonnaise 1/2 Tbsp olive oil zest and juice of 1 lemon 1/4 tsp table salt 1/4 tsp kosher salt 1/8 tsp ground black pepper 1/8 tsp granulated garlic 3/4 tsp celery seed 1 - 2 stalks celery, finely chopped 1 - 3 green onions, chopped cilantro or flat-leaf parsley, chopped to taste 1-2 radishes, thinly sliced 1 - 2 tomatoes, sliced lettuce, chopped to taste cheese, 1 slice per sandwich (Use your favorite cheese. In this recipe, I used mozzarella on one sandwich and Swiss cheese on the other.) bread, 2 slices per sandwich (In this recipe, I used an English muffin for one sandwich and a croissant for the other sandwich.) This recipe makes 4 sandwiches. See notes for vegan ingredient substitutes. 1. Preheat oven to 350°F (see notes). 2. In a large bowl add majority of the rinsed and drained cannellini beans. Leave about 1/8 - 1/4 cup of beans in the colander. With a fork, fully mash the beans that are in the bowl. 3. Once mashed, add mayonnaise, olive oil, lemon zest, and lemon juice to the beans. Combine. Take the beans from the colander and cut them in half. Add to the bowl and combine. 4. Add the salt, pepper, granulated garlic, and celery seed to the bowl. Combine. 5. Add the celery, green onions, and cilantro. Fully combine. Set the bean mixture aside and let it rest until you are ready to put your sandwiches together or put in the refrigerator and make your sandwiches the next day. 6. On a sheet pan coated with butter, place enough bread to make up to four sandwiches. Top the top half of the bread with one slice of cheese. Place in a preheated oven for 8 minutes. 7. When bread finishes toasting and cheese is melted, start assembling your sandwiches. Layer lettuce, radishes, and tomatoes on the bottom layer of bread. 8. Divide the bean mixture so it makes 4 sandwiches. With a spoon, dollop 1/4 of the bean mixture on the top layer of bread for each sandwich. Put sandwich together and serve. NOTES 1. Vegan Ingredient Substitutes Include: mayonnaise, substitute with vegan mayonnaise bread, substitute with vegan bread cheese, substitute with vegan cheese (Watch cheese as it melts to make sure it does not burn.) 2. If you don't want to toast your bread in the oven, feel free to toast it in the toaster and immediately add cheese to bread while it is still warm. You can also place your bread topped with cheese in an air fryer for 2 - 3 minutes. I am so excited to share this recipe with you! I hope you enjoy this sandwich as much as I do. Sending my love from the kitchen, Dana Music Attribution: 1. Something You Could Never Own (Instrumental) by NEFFEX (YouTube free music library, attribution not required) 2, Dreaming On (Instrumental) by NEFFEX (YouTube free music library, attribution not required)