Garlic-Dill White Bean Spread on Olive Bread

Ingredients

Loaf of olive bread, (Rustica Bakery-Minneapolis), 4 slices

1 can cannellini beans, drained & rinsed

3 garlic cloves, pressed

1/2 cup fresh dill, chopped

1 tsp red pepper flakes

1/2 cup veganaise (grapeseed oil type of veganaise)

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

1/2 cup spinach

1 large chunk of roasted red pepper from a jar, sliced

Directions

Mash the cannellini beans with a potato masher in a medium sized bowl. Mix in mayo, dill, garlic, red pepper flakes, salt, and pepper.

Assemble sandwich: bread, bean spread, spinach, 1 tsp bean spread, red peppers, little more bean spread, and top with last slice of bread

I was inspired to make this sandwich after getting an amazing loaf of fresh olive bread from the amazing Rustica bakery in Minneapolis. I wanted to have protein in the sandwich, so I decided to go with a mild white bean because I didn't want anything that would over power the flavor of the delicious bread. Although I wanted the bean spread to be mild, I didn't want it to be tasteless, so I loaded it with garlic (warning, it's strong, you may only need 2 cloves) and fresh dill. I just bought the dill, so it was super fresh and fragrant. I have a tendency to always buy cilantro, so I thought I would switch things up with the dill this week. Feel free to make your own roasted red peppers (which are more flavorful), but I just wanted to use up the leftover jar I had in the fridge. I specified the type of veganaise I use because there are several types and I have never clarified what kind I prefer. The grapeseed oil type has less soy in it, which I prefer because I believe you should only consume small amounts of soy for your health. Soy oil is often in the most unlikely foods, so make sure you read your labels. When I do eat soy I always make sure that it is organic because soy is one of the most highly pesticide sprayed products.