Herbed White-Bean Spread Open-Faced Sandwiches

Photo: Karry Hosford

Pack the spread, bread, and onion separately and assemble on site.

Yield: 5 servings (serving size: 2 open-faced sandwiches)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 30%
  • Fat: 14.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 3.7g
  • Protein: 12.1g
  • Carbohydrate: 65.8g
  • Fiber: 8.6g
  • Cholesterol: 5mg
  • Iron: 3.2mg
  • Sodium: 704mg
  • Calcium: 109mg


  • Spread:
  • 1 teaspoon olive oil
  • Cooking spray
  • 2/3 cup coarsely chopped shallots
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1/4 cup (1-ounce) shredded Asiago cheese
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • Remaining ingredients:
  • 10 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • 20 (1/4-inch-thick) slices red onion


  1. To prepare spread, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add shallots; cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans; reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.
  2. Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
  3. Place about 3 tablespoons spread on each bread slice; top each with 2 onion slices.
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