in: Food & Drink, Living

• Last updated: June 4, 2021

AoM Month of Sandwiches Day #10: Black Bean Veggie Sandwich

Veggie black bean sandwich.

Welcome to Day #10 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: Black Bean Veggie Sandwich by Scott

So far, all the sandwiches we’ve featured have had meat, so I figured it was time we throw a bone to our vegetarian readers (is that kosher?) and feature a sandwich sans carne. Kate, who isn’t the biggest fan of deli meat, also wanted me to make a sandwich that she could share with me. This black bean veggie sandwich from Scott caught my eye. Will it make this carnivore a believer? Let’s find out.


Vintage ingredients for veggie black bean sandwich.

  • White bread
  • Mayo
  • Mustard
  • Cheddar cheese  (I didn’t have any on hand, so I used muenster cheese)
  • Zucchini
  • Mushrooms
  • Black beans
  • Red or green pepper (I used a jalapeño pepper — I like living dangerously!)
  • 2 garlic cloves

Step 1: Make Bean Mix

Vintage black beans green pepper, and two garlic cloves in food processor.

Put can of black beans (drained), red or green pepper, and two garlic cloves in food processor. You’re kind of making a black bean hummus here.

Vintage mixing the black beans in mixer machine.

Blend until well mixed. It should still be thick, and hummus-y, though. I unfortunately went a little food processor crazy and created an almost liquid mixture.

Step 2: Thinly Slice Zucchini

Vintage thinly slice zucchini and knife placed at cutting board.

Create 4 to 5 thinly sliced zucchini rounds.

Step 3: Slice Mushroom

Vintage slice small mushrooms and a knife at cutting board.

Slice one small mushroom.

Step 4: Add Mayo to Bread

Vintage spreading a generous helping of mayo on white bread.

Spread a generous helping of mayo on white bread.

Step 5: Add Cheese

Vintage two slices of cheddar or muenster cheese over a plate.

Add two slices of cheddar or muenster cheese. Scott says it’s “very important that the mayo and cheese be touching — it’s not the same without the directly combined flavors.”

Step 6: Add Zucchini Slices

Vintage zucchini slices over a plate.

Add zucchini slices.

Step 7: Stack Mushroom Slices

Vintage stack mushroom slices on a plate.

Step 8: Add a Dollop of Bean Mix

Vintage dollop of bean mix on a plate.

Yes, I know what it looks like. Hold in those snickers. It tastes good. I promise.

Step 9: Spread Mustard on Second Slice of Bread

Vintage spread mustard on second slice of bread.

Finished Product

Vintage veggie black bean sandwich finished process.

Thanks to my over-blending, this isn’t the prettiest sandwich we’ve showcased. But how does it taste?

Taster’s Notes

Vintage tasting veggie black bean sandwich.

As a ravaging carnivore, I had my doubts about this no-meat sandwich. And my overly-pureed beans were not the most appetizing thing in the world. But I’ll be darned if this sandwich didn’t taste great. It was filling to boot! The bean mix was delicious — and there was plenty of it left over for several more sandwiches. The jalapeño gave it a strong kick of spice; if you don’t like things forehead-sweating hot, use a bell pepper. The mushroom actually gave the sandwich a meaty texture. I can definitely see this becoming a regular sandwich for me. If you’re a vegetarian, I highly recommend this one; if you’re an unapologetic carnivore, give it a chance. You might be surprised.

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