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recipe image Roasted Veg and Artichoke Open Sandwich with Sun dried Tomato and Butterbean Smash
  • snack
  • vegetables

Roasted Veg and Artichoke Open Sandwich with Sun dried Tomato and Butterbean Smash

By Kate Hackworthy

  • Preparation time25 minutes
  • Cooking time30 minutes
  • Servings2 portions
  • Difficulty


  • Thick sliced, seedy sourdough
  • 1 tbsp Flora, melted
  • 1 tsp mild curry powder
  • 1 tsp smoked paprika
  • 250g mixed vegetables, roughly chopped
  • Pinch of sea salt
  • 400g tin butter beans, drained
  • 25g sun dried tomato paste
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Pinch of sea salt
  • 4 slices of seeded sourdough, thick cut Flora for spread
  • 8 piece artichoke (in oil)
  • Handful rocket or mixed salad leaves

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 200C/180C fan/gas 6. In a bowl, combine the melted Flora, curry powder and smoked paprika. Add the chopped vegetable (smaller dice is advisable to make stacking on the open sandwich easier) and a generous pinch of salt to the marinade. Stir well to coat all the vegetable pieces in the marinade
  2. Tip vegetables on a baking tray and roast in the oven for 25 minutes, turning the vegetables a couple of times during cooking. When the vegetables are tender and slightly caramelised, remove from the oven and set aside
  3. In the meantime, make the butter bean smash. In a large bowl, combine all the ingredients. Either using a large fork, potato masher or even the end of a rolling pin, mash the beans and sun-dried tomato paste together to form a coarse mixture
  4. When ready to serve, toast the slices of bread. Spread the toast with a little Flora before topping each slice with some of the butter bean smash. Divide the roasted veg between the slices and top each one with 2 pieces of artichoke. Finish with a sprinkling of a rocket or mixed salad leaves