Go Back
–+ servings
Print Add to Collection

Marinated Tomato Mashed Bean Sandwich

Prep Time 10 minutes
Servings 4 regular

Ingredients

For the tomatoes:

  • ¼ cup olive oil
  • ¼ cup red wine vinegar*
  • 2 tsp dried oregano or italian seasoning
  • 1 ½ tsp kosher salt
  • 2 ripe summer tomatoes (about 1-1.25 lbs)
  • ¼ red onion, thinly sliced

For the beans:

  • 1 (15 oz) can white beans, drained and rinsed
  • 1 tbsp red wine vinegar*
  • 1 tsp dried oregano or Italian seasoning
  • 1-2 cloves garlic, minced, grated, or crushed (or use ½ tsp garlic powder)
  • ¾ tsp kosher salt

For the sandwich:

  • 4 slices crusty bread, toasted
  • 1 avocado
  • Lettuce and/or sprouts (or use arugula)
  • Basil (optional)
  • Red wine vinegar is my favorite, but whatever vinegar you have or like will work.

Items you can prep ahead (optional)

  • Marinate tomatoes and onion overnight
  • Make bean mash

Instructions

  • In a large rectangular container, mix together the oil, vinegar, oregano, and salt. Place the tomato slices and onion in the marinade. Cover and shake it around a bit to coat. Let marinate overnight or for at least 2 hours. Let the tomatoes sit out to come closer to room temperature before you use them (this helps improve the flavor and melt the olive oil if it has hardened).
  • In a medium bowl, mash up the white beans into a paste. Stir in the vinegar, oregano, garlic, and salt until combined.
  • Spread the bean mash on one piece of toast and mash avocado onto the other. Top one slice with lettuce and/or sprouts, marinated tomato slices, and onion. Place basil on top of the other slice, if using. Form the sandwich, press down to compact it, and cut in half.
  • I like to dip the sandwich into that marinade as I get towards the end. You can also use that marinade for a simple salad or for dunking bread.

Notes

Substitutions:

  • To make gluten-free, use gluten-free bread or turn it into a salad.
  • Make an open-faced toast instead of a sandwich.
  • I use a creamy white bean like cannellini, but you could also use pinto beans or chickpeas.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Marinated tomatoes and onion: up to 5 days in the fridge
    • Bean mash: up to 5 days in the fridge

Leftovers + Repurposing:

  • Leftover marinated tomatoes and onions are delicious on their own on a piece of toast. You could also add them to salads or bowls. 
  • Add cucumbers (remove seeds) and a can of drained chickpeas for a simple salad (top with feta!).
  • White bean mash is delicious spread on toast and drizzle with oil and salt.