Heirloom Tomato Sandwich

This delicious tomato sandwich is my veggie take on a classic BLT. A creamy white bean spread subs in for the bacon, giving this sandwich a tangy kick.

When tomatoes are in top form, I can’t get enough of them. I want them in salad, in pasta, in tacos, and eggs. Lately, though, this tomato sandwich has been my favorite way to enjoy them.

Best Tomato Sandwich Ingredients

When I first started thinking about making a tomato sandwich, my mind went immediately to a classic BLT. I love a faux BLT, and because I was never a bacon lover, just putting veggie things between bread is fine with me. My favorite version of a BLT sandwich is the crispy Shiitake BLT that’s on page 171 in the cookbook (it’s the closest to the real deal!). I also love this smoky marinated tempeh as the “meat.”

But this time, as I was deciding whether or not to “bacon” some coconut, Jack had the idea to call this a Bean-LT. The B in this version is the Bean spread that I used here instead of mayo. It’s thick, tangy, and so. darn. good. Here’s what’s in it:

• White beans make the creamy base.
• Olive oil adds richness.
• Garlic gives it a nice kick.
• And lemon juice and capers make it deliciously briny & tangy.

I finish this tomato sandwich with fresh tomatoes, avocado, lettuce, basil, and grainy Whole Foods Market Seeduction® bread. And a few pinches of smoked paprika add a little bacon-y smokiness.

What to Serve with this Tomato Sandwich

This recipe would be perfect for a picnic, served alongside potato salad, broccoli salad, or strawberry salad. If you’re eating it at home, sweet potato fries would be a great choice too.

You could also pack it up for a weekday lunch. Just store the components separately and then assemble your sandwich right before you head out the door!

If you love this tomato sandwich recipe…

Try my favorite egg salad sandwich, jackfruit sandwich, or avocado sandwich next!

Heirloom Tomato Sandwich

• 1 ½ cups cooked cannellini beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• 3 tablespoons lemon juice
• 1 teaspoon capers
• sea salt and freshly ground black pepper

• 8 slices of toasted WFM Seeduction® bread
• 4 butter lettuce leaves
• 3 heirloom tomatoes, sliced
• 2 avocados, sliced
• Sea salt and freshly ground black pepper
• 8 fresh basil leaves
• pinch of smoked paprika, optional
• sprinkle of hemp seeds, optional

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