White Bean Focaccia Sandwich
with smoked provolone / salt and vinegar chips

Name: White Bean Focaccia Sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 stalk Green onions, thinly sliced, green and white parts combined; 1 can Beans, white or cannellini (14 oz / 397 g), drained and rinsed; 1/2 tsp Dill, dried; 2 tsp Lemon juice; 2 tsp Oil, olive; 1/2 cup Bell peppers, from a jar of roasted red peppers, drained and sliced (look for pre-sliced to save time); 1/3 cup Peppers, jarred pepperoncini (opt), drained and sliced (look for pre-sliced to save time); 8 oz Cucumbers, thinly sliced; 1 lb Bread, focaccia, sliced (use 1 large loaf cut into quarters (for 4 servings) or 1 individual roll per serving; sub ciabatta); 2 Tbsp Oil, olive; 2 Tbsp Lemon juice; 5 oz Arugula; 4 slices Cheese, smoked provolone (sub smoked gouda, mozzarella, or regular provolone); 4 cups Potato chips, salt and vinegar, for serving (sub any chips)

Active: 20 Total: 20

Original GF Paleo Vegetarian

A homemade, herb-seasoned bean spread is great to keep around. It freezes well and can be adapted in any way you like so it's always ready to top sandwiches, raw veggies, or toast. We've combined it here with smoky cheese and some fresh toppings for an elegant sandwich that's great any time.

Ingredients

Metric

Servings:

Herbed White Bean Spread:

Green onions - 1 stalk , thinly sliced, green and white parts combined
Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
Dill, dried - 1/2 tsp
Lemon juice - 2 tsp
Oil, olive - 2 tsp

White Bean Focaccia Sandwich:

Bell peppers, from a jar of roasted red peppers - 1/2 cup , drained and sliced (look for pre-sliced to save time)
Peppers, jarred pepperoncini (opt) - 1/3 cup , drained and sliced (look for pre-sliced to save time)
Cucumbers - 8 oz , thinly sliced
Bread, focaccia - 1 lb , sliced (use 1 large loaf cut into quarters (for 4 servings) or 1 individual roll per serving; sub ciabatta)
Oil, olive - 2 Tbsp
Lemon juice - 2 Tbsp
Arugula - 5 oz
Cheese, smoked provolone - 4 slices (sub smoked gouda, mozzarella, or regular provolone)
Potato chips, salt and vinegar - 4 cups , for serving (sub any chips)

Prep

Bell peppers / Pepperoncini - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make white bean spread - Slice green onions. Drain and rinse the beans. In a bowl, combine green onions, beans, dill, lemon juice (portion for bean spread), and olive oil (portion for bean spread). Mash everything together with a fork until it's as smooth or chunky as you like it. Season to taste with some salt and pepper and some more lemon juice, if needed. (Can be done up to 3 days ahead)
Cucumbers - Prep as directed. (Can be done 1 day ahead)
Focaccia - Slice focaccia if not already sliced.

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Make

If white bean spread was made ahead of time, warm it briefly in the microwave just to take the chill off (~15 to 20 seconds).
In a serving or mixing bowl, whisk together olive oil and lemon juice (portions for sandwich). Add arugula and toss to combine. Season with a bit of coarse salt and freshly ground pepper, if you like.
If you’d like the focaccia warm, toast or warm it briefly in the microwave, toaster, or oven.
Spread beans on the bottom halves of focaccia. Spread cucumber slices on top of the beans, then top with cheese, roasted peppers, pepperoncini (if using), and some dressed arugula. Place top halves of focaccia on top.
Serve sandwiches with potato chips. Enjoy with remaining arugula on the side.

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White Bean Focaccia Sandwich with smoked provolone / salt and vinegar chips