Meyer Lemon and Gigante Bean Open Faced Sandwiches

[Photograph: Carrie Vasios]

Creamy gigante beans are tossed with a bright Meyer lemon vinaigrette and served over crunchy, toasted pain au levain.

Adapted from Food and Wine.

Meyer Lemon and Gigante Bean Open Faced Sandwiches

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:45 minutes
This recipe appears in: Serious Entertaining: Cheap and Easy Do-Ahead Lunch


  • 1 15 ounce can gigante or butter beans, rinsed
  • 1/2 cup chopped onion
  • 3 tablespoons Meyer lemon juice
  • 1 1/2 teaspoons Meyer lemon zest
  • 1 tablespoon champagne vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • 1/4 cup chopped parsley
  • 4 1-inch slices pain au levain or other rustic bread, toasted


  1. 1

    Bring a small saucepan of water to a boil. Drop in onions and blanch for 1 minute, then drain.

  2. 2

    In a large bowl, whisk together lemon juice, lemon zest, vinegar, and olive oil.

  3. 3

    Add onions and beans to dressing and toss to combine. Season with salt and pepper.

  4. 4

    Let beans stand for at least 30 minutes while flavors develop. If making the night before, keep beans in refrigerator and bring back to room temperature before serving.

  5. 5

    Just before serving, toast slices of bread. Toss beans with parsley.

  6. 6

    Top each slice of bread with beans, making sure to drizzle any extra olive oil from the bottom of the bowl over the sandwich.

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