Name: Spinach Artichoke White Bean Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can (15 oz) white beans (cannellini or navy), rinsed and drained; 1/2 cup artichoke hearts (jarred or canned), chopped; 1 cup fresh spinach (or 1/2 cup thawed frozen spinach, squeezed dry); 2 cloves garlic, minced; 1 tbsp olive oil or plant-based mayo; 1 tbsp lemon juice; 1 tsp Dijon mustard (optional); Salt and black pepper, to taste; 4 slices crusty sandwich bread, ciabatta, or baguette; Optional: sliced tomato, red onion, or cheese (vegan or regular)

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The Spinach Artichoke White Bean Sandwich is a creamy, savory, and protein-packed plant-based meal that’s perfect for lunch or a light dinner. I love how it transforms the classic spinach-artichoke dip flavors into a hearty and satisfying sandwich. The white beans add creaminess and texture, while the spinach and artichokes give it freshness and tang.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, full of flavor, and easy to pack for lunch. It’s comforting without being heavy, and the combination of creamy white beans with garlicky spinach and briny artichokes creates a spread that’s both delicious and nutritious. Whether I eat it warm or cold, it always hits the spot. Spinach Artichoke White Bean Sandwich

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned white beans (like cannellini or navy beans), rinsed and drained
Artichoke hearts (jarred or canned), chopped
Fresh or frozen spinach (thawed and squeezed dry if frozen)
Garlic, minced
Lemon juice
Olive oil or plant-based mayo
Dijon mustard (optional)
Salt and black pepper
Crusty sandwich bread, baguette, or ciabatta
Optional: sliced tomato, red onion, or cheese (vegan or regular)

Directions

In a skillet, I heat a little olive oil and sauté the garlic until fragrant. I add the spinach and cook until wilted if using fresh, or just warm through if using frozen.
In a bowl, I mash the white beans with a fork until mostly smooth, leaving a few chunks for texture.
I stir in the cooked spinach, chopped artichokes, lemon juice, olive oil or mayo, Dijon (if using), salt, and pepper. I mix until creamy and well combined.
I toast the bread if I want, then spread the mixture generously onto the slices.
I layer with tomato, onion, or cheese if I’m using any extras, then top and serve as a sandwich—or open-faced if I prefer.

Servings and timing

This recipe makes about 2–3 sandwiches and takes only 15–20 minutes to prepare. It’s perfect for a quick, healthy meal that doesn’t feel boring.

Variations

I add crushed red pepper for heat or chopped olives for extra briny flavor.
I make it into a grilled sandwich or panini with melted cheese.
I serve it as a wrap or lettuce wrap for a lighter option.
I use the filling as a dip or spread on crackers for a snack.

storage/reheating

I store the filling in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature, but I can also warm it slightly in a pan or microwave if I want a melty sandwich. Spinach Artichoke White Bean Sandwich

FAQs

Can I use dried beans instead of canned?

Yes. I cook them ahead of time until soft, then mash as I would with canned beans.

Is this sandwich vegan?

Yes, if I use olive oil or vegan mayo and skip dairy cheese. It’s easy to keep it fully plant-based.

Can I use kale instead of spinach?

Definitely. I sauté it a little longer until it’s tender—it adds great texture.

What kind of bread works best?

I love crusty bread like ciabatta, sourdough, or multigrain, but even pita or wraps work great.

Can I make the filling ahead of time?

Yes, and I often do. It stores well and the flavors deepen after a few hours in the fridge.

Conclusion

The Spinach Artichoke White Bean Sandwich is a creamy, flavorful, and satisfying plant-based option that I keep coming back to. It’s easy to prep, loaded with good-for-you ingredients, and flexible enough to customize with my favorite add-ins. Whether I’m packing it for lunch or making it fresh, this sandwich is always a hit.