Best Baked Bean And Peanut Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINDA'S BEAN AND MAYONNAISE SANDWICH (SANDWICHES)



Linda's Bean and Mayonnaise Sandwich (Sandwiches) image

One day my friend at work brought this in for lunch. I turned my nose up at it, and laughed as she told me how delicious it was... The next day she made me one, and made me try it... I was hooked on the first bite...Try it...I bet you will get hooked too! I would not use black beans on this recipe. I use Friends or Bush's baked beans. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #218337

Provided by Lindas Busy Kitchen

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich

Number Of Ingredients 4

2 slices bread, I use white
canned pea beans (out of the can or fridge, NOT HEATED, and drained of any extra juice) or canned navy beans, as many as you like, loaded about 1-inch thick. (out of the can or fridge, NOT HEATED, and drained of any extra juice)
mayonnaise, to taste
salt and pepper, to taste

Steps:

  • Put a generous amount of mayonnaise on both slices of bread.
  • Add salt and pepper to taste, onto the mayonnaise.
  • Put a generous amount of beans onto one slice of bread.
  • Put top slice of bread onto sandwich, cut and eat.
  • This is truly delicious.
  • Try it!
  • You just might like it.
  • Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.

BOSTON BAKED BEAN SANDWICHES



Boston Baked Bean Sandwiches image

Little known outside of Massachusetts, this recipe is a by-product of that state's long tradition of Saturday night baked bean suppers. During the days afterward, leftover beans are spread on buttered brown bread, and covered with cold cuts, and sliced cheese to make a delicious snack. Recipe is an adaptation of a sandwich served by friends over a weekend visit.

Provided by Member 610488

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups baked beans
salt, to taste
fresh ground black pepper, to taste
2 tablespoons butter, softened
8 slices brown bread, such as pumpernickel
8 slices ham
16 slices jarlsberg cheese

Steps:

  • Heat baked beans until hot. Season as needed.
  • Lightly butter each slice of Boston brown bread on one side.
  • Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
  • Top with ham slice and put under a broiler until cheese melts.

BAKED BEAN SANDWICH



Baked Bean Sandwich image

Make and share this Baked Bean Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 3

1 tablespoon butter
2 thick slices boston brown bread (can substitute pumpernickel or whole wheat)
1/4-1/3 cup boston-style baked beans, heated (just eyeball it)

Steps:

  • Butter one side of both slices of bread; set bread slices, buttered-side up, on plate.
  • Pour warm baked beans onto bread; serve.
  • This is messy, so be prepared.

Nutrition Facts : Calories 161.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 319.2, Carbohydrate 13.4, Fiber 2.6, Sugar 5.1, Protein 3.1

BAKED BEANS, CHEDDAR AND PICKLE SANDWICH



Baked Beans, Cheddar and Pickle Sandwich image

My own invention -- an unusual combination! But, the sweetness of the beans, the sharpness of the cheddar and the pungency of the pickles work Really well together.

Provided by Dories Lori

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

2 slices deli rye bread (or pumpernickle)
1 1/2 ounces extra-sharp cheddar cheese, sliced
1/2 cup vegetarian baked beans
1 kosher dill pickle, sliced

Steps:

  • Toast the bread, as desired.
  • Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
  • NOTES:.
  • MUST use a seriously sharp cheese!
  • I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
  • I eat this with cold or warm beans, but always solid cheese.

Nutrition Facts : Calories 468.2, Fat 16.8, SaturatedFat 9.5, Cholesterol 44.6, Sodium 1947.8, Carbohydrate 61, Fiber 9.7, Sugar 16.4, Protein 22.5

TOASTED BEAN AND CHEESE OPEN-FACED SANDWICHES ("MOLLETES")



Toasted Bean and Cheese Open-Faced Sandwiches (

Provided by Marcela Valladolid

Time 22m

Yield 4 servings

Number Of Ingredients 13

3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)
2 tablespoons olive or canola oil
1 garlic clove, minced
1/2 cup chopped onion
4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise
1 1/2 cups shredded white cheese *see Cook's Note
Serving suggestion: Pico de Gallo salsa.
3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

  • Preheat a broiler.
  • Drain the beans in a colander set over a bowl. Save the bean liquid.
  • Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
  • Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
  • Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
  • Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

BAKED-BEAN AND PEANUT SANDWICHES



Baked-Bean and Peanut Sandwiches image

I used to know somebody who loved these sandwiches and thought it was just weird enough to post here. Lol ;) I would love to hear from people who like this! A British recipe.

Provided by Sharon123

Categories     Lunch/Snacks

Time 7m

Yield 4 sandwiches

Number Of Ingredients 7

1 cup vegetarian baked beans, drained
1/3 cup chopped peanuts (or peanut butter)
1/3 cup diced celery
1 tablespoon instant minced onion
2 tablespoons ketchup
salt
8 slices of hot buttered toast

Steps:

  • Mash beans and add remaining ingredients except toast.
  • Spread between slices of toast.
  • Makes 4 sandwiches.
  • Enjoy!

Nutrition Facts : Calories 374.4, Fat 11.2, SaturatedFat 2.1, Cholesterol 41.4, Sodium 704.7, Carbohydrate 57.4, Fiber 5.8, Sugar 9.9, Protein 14.2

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #lunch     #beans     #french     #easy     #european     #vegetarian     #belgian     #dietary     #sandwiches     #number-of-servings

Related Topics