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a wooden plate containing an open-faced white bean with bacon open-faced sandwich with another behind

Open-Faced White Bean with Bacon Sandwich

Course: Appetizer, Dinner, Lunch, Sandwich, Snack
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 sandwiches
Calories: 291kcal
Author: Ten Pound Cake Company
Toasted multi-grain topped with mushroom duxelles, white beans and bacon, and topped with fontina cheese
Print Recipe

Equipment

  • 2 skillets

Ingredients

Mushroom Duxelles

  • 8 ounces cremini mushrooms (230 grams)
  • 2 shallots (¼ cup1 ounce/30 grams)
  • 2 cloves garlic
  • 2 tablespoons unsalted butter
  • ¼ cup white wine (59 ml.)
  • 1 tablespoon mellow white miso
  • ¾ teaspoon fresh thyme leaves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

White Bean and Bacon Filling

  • 2 15-ounce cans cannellini beans
  • 8 slices bacon
  • 2 tablespoons chopped chives
  • ¼ cup chopped sundried tomatoes packed in oil
  • 3 tablespoons white balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 6 slices multigrain bread
  • cups shredded fontina cheese (4.5 ounces/126 grams)

Instructions

Mushroom Duxelles

  • Mince mushrooms, shallots, and garlic in a food processor.
  • Melt butter in a skillet over medium heat. Add the processed vegetables to the skillet. A lot of water will be released from the mushrooms. Let the water cook out. This may take 15 minutes.
  • Occasionally stir the mushrooms so that they do not stick to the bottom of the pan. Once the water has been cooked out, add the wine and miso.
  • Keep stirring so that the miso is incorporated with the mushrooms. Let the wine cook until it is absorbed by the mushrooms. This will take 3-5 minutes.
  • Add the thyme leaves. Check the seasoning. You may not need salt because of the miso.

Bean and Bacon Topping

  • While the mushrooms are cooking, fry 8 slices of bacon. Rough chop the cooked bacon. Chop the sundried tomatoes into small pieces.
  • Rinse the 2 cans of cannellini beans.
  • Combine the beans, bacon, sundried tomatoes, and chives.
  • Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
  • Add the white balsamic vinegar and stir to combine.

Nutrition

Calories: 291kcal | Carbohydrates: 19g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 793mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 7mg | Calcium: 234mg | Iron: 1mg