The perfect combination of creamy, lemony white beans layered with crispy kale! This sandwich takes just 20 minutes to make, it is super filling when served on high fibre bread and makes a great option if you want to meal prep your lunches on Sunday.
Preheat oven to 400° Fahrenheit (205° Celsius). Prepare two rimmed baking sheets with parchment paper and set aside.
In a large bowl, toss kale pieces with olive oil, salt and chile flakes. Don't be tempted to add too many chile flakes or salt, as the seasonings will intensify as the kale pieces shrink in the oven.
Roast kale for 5 minutes, rotate the trays and roast for 3-6 minutes more until kale is a bit crispy but not completely like a kale chip.
If your kale fits on only one tray, it'll cook more quickly than if you have kale on both racks. Watch carefully so the kale doesn't burn and set aside when done.
Smashed White Beans
Meanwhile, in a medium bowl or food processor, combine the white beans, lemon juice, garlic, salt and pepper. Add smoked paprika if using.
Smash with a fork or pulse until the mixture looks like a chunky paste. If your beans seem dry, add a bit of olive oil to loosen them up. Taste and adjust lemon juice and salt to your liking.
Assemble the Sandwiches
Toast slices of your favourite bread.
Spread thinly with mayo, then add a half cup of your bean mixture. Top with crispy kale and enjoy!
When piled on, these sandwiches are just the right kind of messy…but if you’re not into that, go a head and spread a bit more thinly. If you do, this recipe will easily make 5-6 sandwiches!Option B: serve open-faced, then knife-and-fork it!This recipe is also delicious with 2-3 cloves of leftover roasted garlic in place of the raw garlic if you’ve got some laying around.