Sunday Naps with White Bean Swiss Cheese Melts
I went down memory lane this past weekend. It started when I remembered how early in our marriage, Paul and I would come home from church on a Sunday late morning, make delicious Tuna Melt sandwiches for the family, and then we’d put the kids down for naps and we’d lay our tired, lazy bodies down soon after. It was just how we rolled. Our little tradition, made on English muffins, homemade bread, pita bread, leftover rolls from a dinner party the night before — you name it, they’d never taste the same.
Truthfully, I had forgotten a lot about those first days, when the kids were so little and fun, and how a Sunday power nap was essential for all. (Cuddling with my middle son, about 18 years ago, during a Sunday nap.) :)
After so much reminiscing, this delicious White Bean Cheddar Melt seemed even more appropriate to post this week, as we enjoyed them for lunch this past Sunday. The sandwich is simple, vegetarian, and combines traditional Tuna Melt flavors (mayo and veggies) with one of our favorite household ingredients: Bush’s Great Northern Beans. (Great Northern Beans are also available in Reduced Sodium.)
It’s subtle and marries perfectly with pickles, pepperoncinis, and red onion. Add a slice of Swiss cheese … oh, man, the flavor!
We felt a nap coming on, for sure!
Think of replacing tuna with beans, and add your favorite veggies, for this scrumptious White Bean Cheddar Melt recipe I’m sharing today!
What goes on your favorite “melt” sandwich?
White Bean Swiss Cheese Melt Recipe
Yield: 4 servings
Prep Time: 10 minutes
Great Northern Beans are also available in Reduced Sodium.
- 1 tablespoon butter
- 8 slices whole wheat or other crusted bread
- 1 (15.8 ounce) can BUSH’S® Great Northern Beans, drained
- 1/4 small red onion, chopped
- 1/4 cup mayonnaise
- 1/4 cup dill or sweet pickles, chopped
- 1/8 cup pepperoncinis, chopped
- Pinch of salt
- 4 slices Swiss cheese
- Brush butter on outer side of each slice of bread.
- Add half of the beans to a bowl and mash gently with a potato masher or the back of a fork. Stir in remaining whole beans. Add in the mayonnaise and vegetables; mix together.
- Spread evenly on 4 slices of bread. Layer the Swiss cheese on top with remaining slices of bread.
- Grill on both sides.
- Let rest several minutes so cheese does not run when cut. Cut and serve.
Adapted from Bush's Beans Recipe page.
This post is sponsored by the fine folks at Bush’s Beans, but as always, all opinions are my own.