Rye Sandwich with Bean Spread and Sprouts

Name: Rye Sandwich with Bean Spread and Sprouts
Cuisine: American
Ingredients: 8 slices rye bread; • 1 can large white beans (400 g); • 1 garlic clove; • 2 tbsp lemon juice; • ½ tbsp olive oil; • 1 tsp ground coriander; • ½ tsp salt; • 2 carrots; • 1 red onion; • 4 lettuce leaves; • 30 g alfalfa sprouts; flaky sea salt; freshly ground black pepper

3 steps

Updated at: Sat, 11 Oct 2025 09:33:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories323.8 kcal (16%)

Total Fat4.4 g (6%)

Carbs58.4 g (22%)

Sugars5.5 g (6%)

Protein13.7 g (27%)

Sodium1232 mg (62%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8slices rye bread

400gcan white beans

large

1garlic clove

2 Tbsplemon juice

½ Tbspolive oil

1 tspground coriander

½ tspsalt

2carrots

1red onion

4 leaveslettuce

30galfalfa sprouts

Toppings

flaky sea salt

freshly ground black pepper

Instructions

Step 1

Rinse and drain the beans in a sieve. Blend beans, peeled garlic, lemon juice, olive oil, coriander, and salt with a hand blender or in a food processor until smooth.

Step 2

Peel the carrots. Grate them or use a potato peeler to make ribbons. Peel and thinly slice the red onion.

Step 3

Place the lettuce leaves on 4 slices of bread. Add a generous dollop of the bean spread. Top with carrots, onion, and sprouts. Sprinkle with flaky sea salt and pepper. Place the remaining bread slices on top.