20-Minute White Bean Cheddar Grilled Sandwich
A hearty grilled sandwich featuring mashed white beans mixed with crisp celery and creamy mayonnaise, layered with melted cheddar cheese and finished with fresh spinach and tomato. This protein-packed twist on a classic grilled cheese offers satisfying comfort food perfect for lunch or dinner. The combination of creamy bean filling and melted cheese creates rich, savory flavors while the fresh vegetables add brightness and texture.
Ingredients
- 1 tablespoon butter
- 8 slices bread, your favorite
- 1 15.8 ounce can BUSH'S Great Northern Beans, drained
- 2 ribs celery, chopped
- ¼ cup mayonnaise
- 1 pinch salt
- ½ cup Cheddar cheese, shredded
- 1 cup fresh spinach
- 1 tomatoes, sliced
Instructions
- 1
Brush butter on outer side of each slice of bread
- 2
Add half of the beans to a bowl and mash gently with a potato masher or the back of a fork
- 3
Stir in remaining whole beans
- 4
Add the mayonnaise, celery, and salt; mix together
- 5
Spread bean mixture evenly on the inner side of 4 slices of bread
- 6
Sprinkle evenly with cheese and top with remaining slices of bread, buttered side facing up
- 7
Using a skillet, grill on both sides
- 8
Remove from skillet and place on cutting board
- 9
Carefully pull sandwiches open and layer with spinach and tomato slices
- 10
Cut and serve
Tips
Mash only half the beans to create texture contrast between creamy and chunky filling.
Let the grilled sandwich rest briefly before opening to add vegetables so cheese stays melted.
Use day-old bread for better structure when grilling the loaded sandwich.
Good to Know
Refrigerate assembled sandwiches up to 1 day before grilling. Bean mixture keeps 3 days refrigerated.
Prepare bean filling up to 2 days ahead. Assemble and grill when ready to serve.
Serve immediately while cheese is melted and bread is crispy.
Common Mistakes
Don't overmash beans to avoid mushy texture.
Keep heat medium-low to avoid burning bread before cheese melts.
Substitutions
FAQ
Can I use canned beans without draining?
Drain beans first to prevent soggy filling. The liquid makes the mixture too wet for grilling.
What if I don't have a potato masher?
Use the back of a large fork or spoon to mash half the beans. A pastry cutter also works well.
How long will the bean mixture keep?
Store the prepared bean filling in the refrigerator for up to 3 days in a covered container.