The addition of a creamy white bean spread, tomatoes, and spinach kicks up a simple grilled cheese sandwich into something special, White Bean Cheddar Melt.

White Bean Cheddar Melt recipe at


The other day I was craving a hot delicious sandwich for lunch and thought I’d make a grilled cheese…..but that seemed a little boring when I remembered seeing a recipe for White Bean Cheddar Melt on the Bush’s Beans website.

Lucky me, I had some Bush’s Great Northern Beans ( also available in Reduced Sodium) in the pantry and decided the addition of tomato and spinach would surely turn this little vegetarian sandwich into a gourmet grilled cheese

White Bean Cheddar Melt recipe at

This isn’t your ordinary grilled cheese sandwich. It’s  kicked up a notch with a white bean spread before being filled with cheddar cheese. Then, of course, grilled on the stovetop for just a couple of minutes to get that cheese nice and melty.  You could stop there…..that’s how my husband wanted to eat his (he’s a simple man), but I quickly opened my hot buttery toasted sandwich and topped it with fresh spinach and a few slices of tomato!

Oh MY WORD!  This sandwich was a little messy (the best food usually is) and was even better than I expected!  It’s become one of my favorite’s for lunch  – grilled cheese perfected.  Next time I think I’ll try it with smoked provolone and a bowl of  French Onion Soup or Roasted Tomato Soup.  That my friends, is a satisfying meatless meal you can count on any day of the week.

White Bean Cheddar Melt recipe at

What’s your favorite way to eat grilled cheese?

White Bean Cheddar Melt recipe at

White Bean Cheddar Melt

Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1-2 tablespoon butter
  • 8 slices your favorite bread
  • 1 (15.8 ounce) can BUSH’S® Great Northern Beans, drained
  • 2 ribs celery, chopped
  • 1/4 cup mayonnaise
  • pinch of salt
  • 1/2 cup shredded Cheddar cheese
  • 1 cup fresh spinach
  • 1-2 tomatoes, sliced


  1. Brush butter on outer side of each slice of bread.
  2. Add half of the beans to a bowl and mash gently with a potato masher or the back of a fork. Stir in remaining whole beans. Add the mayonnaise, celery, and salt; mix together.
  3. Spread evenly on the inner side of 4 slices of bread.
  4. Sprinkle evenly with cheese and top with remaining slices of bread, buttered side facing up.
  5. Using a skillet, grill on both sides.
  6. Remove from skillet and place on cutting board; carefully pull sandwiches open and layer with spinach and tomato slices.
  7. Cut and serve.



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Disclaimer:  I grew up in a house that used  Bush’s Beans. I am now fortunate to have an ongoing relationship with them as a brand ambassador. This post is sponsored by Bush’s Beans, but as always, all opinions are my own.