You know those days when you want something ridiculously satisfying but can’t be bothered turning on the stove? This sandwich is exactly what you need. It’s creamy, lemony, a little garlicky, and packed with fibre and plant goodness – basically a grown-up, glow-up version of your favourite sandwich. Plus, it comes together in about five minutes, which makes it dangerous in the best way.
My Smashed White Bean and Artichoke Sandwich is perfect for lunches, lazy dinners, or when you just want to feel like you’ve got your life together (even if you’re eating it straight over the sink – no judgement).
Why you’ll love this Smashed White Bean and Artichoke Sandwich
If you’re new to smashed bean sandwiches, get ready to fall in love. This one’s ultra-creamy thanks to cannellini beans and vegan mayo, zesty from lemon and marinated artichokes, and layered with fresh greens, cucumber, and avo for crunch. It’s plant-based, easy to meal prep, and the kind of lunch that actually feels exciting (without being complicated).
Ingredients you will need
- White beans of choice – I use cannellini beans
- Artichoke hearts
- Vegan mayonnaise
- Minced garlic
- Onion powder
- Lemon juice
- Nutritional yeast flakes
- Store-bought or homemade basil pesto
- Greens – rocket or other lettuce leaves
- Cucumber
- Avocado
- Ciabatta bread rolls
- Salt, to taste
What kind of beans are best for this sandwich?
I love using cannellini beans for this recipe because they’re buttery, soft, and mash up like a dream. If you don’t have cannellini, you could easily swap in butter beans or even chickpeas (they’ll just be a bit chunkier – still delicious!).
Do I need to use marinated artichokes?
I highly recommend it! Marinated artichokes bring way more flavour and a little bit of tangy magic to the mix. If you only have canned or jarred in water, just drain them well and toss them with a splash of olive oil, lemon juice, and a pinch of salt to boost the flavour.
Can I make the smashed bean filling ahead of time?
Absolutely. The bean and artichoke smash actually gets better after a few hours in the fridge as the flavours meld together. Just store it in an airtight container and it’ll stay fresh for up to 3 days – perfect for quick, ready-to-go lunches.
What bread works best for this sandwich?
I love using a rustic sourdough ciabatta roll for that perfect balance of crunchy crust and soft inside. But honestly, any sturdy bread works – think sourdough, multigrain, or even a toasted wrap if you’re in a pinch.
Do I have to use pesto?
Nope, but it adds so much extra flavour that I highly recommend it. If you’re not a pesto person (or if you want to switch it up), you could spread a little extra vegan mayo or even a swipe of hummus on the base instead.
More recipes you might like
Sourdough Ciabatta Bread Rolls
Cucumber and Crispy Chickpea Salad
Sun-Dried Tomato Pesto Pasta Salad
Creamy Dill Potato Salad
Smashed White Bean and Artichoke Sandwich
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This Smashed White Bean and Artichoke Sandwich is creamy, zesty, and packed with plant-based goodness. Layered with pesto, fresh greens, and avocado, it’s the ultimate easy lunch that feels both hearty and fresh.
Ingredients
2 Ciabatta Bread Rolls (or bread of your choice)
- White Bean and Artichoke Smash
200 grams Marinated Artichoke Hearts
400 grams Cannellini Beans, rinsed and drained
1 Clove of Garlic, minced
1/2 tsp Onion Powder
1 tbsp Lemon Juice
1 tbsp Nutritional Yeast Flakes
1 tbsp Vegan Mayonnaise or Yoghurt
1/4 tsp Salt (adjust to taste)
- Sandwich Fillings
1 Avocado, sliced
2 tbsp Vegan Basil Pesto
1/2 Lebanese Cucumber, sliced or ribboned
Fresh Rocket
Directions
- In a bowl, add your cannellini beans and give them a good mash with a fork – leave some texture. Stir in the chopped artichokes, vegan mayo, minced garlic, onion powder, lemon juice, salt, and nutritional yeast. Mix until creamy but still a bit chunky.
- Spread pesto on the base of each slice. Pile on a generous scoop of the smashed white bean and artichoke mix.
- Top with rocket or greens, cucumber slices/ribbons, and avocado slices.
- Add the top slice of bread, give it a gentle press, and cut in half if you like. Enjoy straight away or wrap it up for lunch on the go!
