Smashed Broccoli, White Bean and Mozzarella Sandwich with Romesco

Smashed Broccoli, White Bean and Mozzarella Sandwich with Romesco

You’ve never had broccoli like this, in a protein-packed, vegetarian sandwich that hits all the flavor notes and comes together in under 30 minutes.

Smashed Broccoli, White Bean and Mozzarella Sandwich with Romesco

I’ve really gotten into sandwiches lately. Long gone are the days of my raw vegetable sandwiches. There’s so much more to life than raw sandwiches! It’s now my goal to create a repertoire of easy (20 minutes or less) sandwiches that are fulfilling in every sense of the word.

Smashed Broccoli, White Bean and Mozzarella Sandwich with Romesco

Broccoli is so versatile and after making this smashed broccoli dish, I knew I had to use this method another way and this sandwich was born. The broccoli is hearty enough to make this a fulfilling sandwich and if the broccoli isn’t enough, there’s a garlicky white bread spread, a robust romesco, and of course, gooey mozzarella. Oh, and bread! And greens!

This sandwich really has it all and it’s meal prep friendly, believe it or not — just buy a romesco, make the white bean spread (will store well for 3-5 days), and steam some broccoli. Once you’re ready to eat, just assemble and melt! Lunch in 5 minutes.

Smashed Broccoli, White Bean and Mozzarella Sandwich with Romesco

I also feel like this is the kind of sandwich you order out at a restaurant and are pleasantly surprised. And yes, you could stick some chicken in there, but you don’t need it, trust me!

Don’t skip a single thing in this sandwich, but if you want to take it to the next level, use a smoked mozzarella. Again, trust me!



Smashed Broccoli, White Mean and Mozzarella Sandwich with Romesco

Prep Time10 mins
Cook Time7 mins
Total Time17 mins


  • 10 oz broccoli florets
  • 1 15oz can white beans, drained and rinsed
  • 2 garlic cloves minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1 French baguette sliced into 6” sandwich loaves (one baguette yields about 2-3 of these)
  • ½ pound mozzarella cheese ball sliced into 1/4” thick slices
  • 6 tablespoons romesco sauce


  • If you don’t have a toaster oven, preheat an oven to 425 degrees.
  • Bring a medium pot filled halfway with water to a boil. Once boiling, place a colander or steam basket on top and add in the broccoli and cook until fork tender, about 7 minutes. Transfer to a cutting board, pat dry, and smash with a knife or other way.
  • Meanwhile, place the white beans in a food processor with the garlic, lemon juice, and oil and pulse until mixture is coarsely chopped. Please note that you won’t use all the white bean spread, so save it in the fridge for 3-5 days!
  • Toast the bread halfway through. After toasting, spread out the white bean spread on the bottom piece of bread. Place the cooked broccoli on top of the white bread spread and then place the mozzarella slices on top of the broccoli. Place into an oven or toaster oven for 5 minutes or until cheese melts.
  • While cheese is melting, spread the romesco sauce on the top slices of bread. Once cheese is melted, top with the top piece of bread. Serve.

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Angela says:
This looks like the perfect WFM lunch!
Meaghan says:
It definitely is!
Nancy D. says:
Oh my Ali, this looks divine! Can't wait to go marketing to get all I need to make this.
Meaghan says:
You are going to LOVE it!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.