Lunches don’t get better than warm gooey cheesy open-faced white bean, artichoke, and pesto sandwich melts!
Current life goals include:
- sleeping more than 2 contiguous hours every night (<– thanks sweet child of mine)
- showering daily (<– also Remy’s fault)
- teaching myself to order and interpret morning labs for patients while asleep (<– I WOULD BE SO RESTED)
- getting all my patient notes written before noon (<– HA)
- making sooooooooo many open-faced sandwiches in my future because HOLY MELTED CHEESY GOOEY GOODNESS
They are life.
And also the only thing on that list that I have a chance in hell of achieving. So there’s that.
I wasn’t aware of just how deep my love of open-faced sandwiches ran until it hit me:
they are basically grilled cheese
with lots of stuff on top (like veggies! so you can pretend they’re healthy)
and lots of crispy edges
and did I mention the melty cheese?!?!?!
These are a totally Mediterranean take on them in which you take all the best things from your pantry (i.e. white beans, artichokes, roasted red peppers, pesto), mix them in a bowl, and call them a salad!
And then place them atop cheese on a slice of bread and toast them until gooey.
The only (and I mean ONLY) downside to them is that they’re a little bit of a hot mess (but in a good way!) so you might end up with pesto all over hands, which is nothing that a good finger lick can’t fix.
- 6 thick slices of good crusty bread
- 2 cups white beans
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups roasted red peppers, seeded and coarsely chopped
- 8 oz pesto sauce
- salt and black pepper to taste
- 9 slices mozzarella or asiago cheese
- Heat oven to 400F.
- Meanwhile, in a large bowl toss together the white beans, artichoke hearts, roasted red peppers, and pesto. Season to taste with salt and black pepper.
- Top bread slices with cheese and then evenly divide the white bean salad atop the cheese.
- Place on a parchment-lined baking sheet and bake for 10-15 minutes or until bottom is crisp and cheese is melted. Serve warm.