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.