White Bean and Swiss Melts

I am obsessed with these sandwiches. There, I've said it. I've eaten four of them in the last week and don't think I'll slow down the pace anytime soon. They hold the place for 'favorite melt sandwich' in my heart right now, or at least until summer comes along again (it will, won't it??) and I have tomatoes. I admit the idea of white beans and Swiss on bread sounds sort of off, but I promise they are perfect--creamy with a bit of tartness, and a slight bite. Totally divine. My meat loving husband called them "fantastic", and there ain't no meat in sight, baby.

White Bean and Swiss Melts (makes 4 sandwiches)

-adapted from reluctantentertainer.com

• butter
• 8 slices whole wheat or other crusted bread--you want something sturdy. I always choose sourdough for melt sandwiches, but that's just me.
• 1 can great northern beans, drained and rinsed
• 1/4 small red onion, chopped
• 1/4 cup light mayonnaise
• 2 T. dill pickle relish or chopped dill pickles
• 1/4 cup pepperoncinis, chopped (I like the rings, no seeds to deal with)
• Pinch of salt
• 4 slices of Swiss, or a bunch of grated Swiss (made it both ways, no difference). If you are not a fan of Swiss, feel free to use something else, but know that it's not strong here. I don't care for Swiss generally and found it perfect on this sandwich. 

Mash 1/2 the beans in a bowl with a fork, stir in mayo, pickles/relish, pepperoncinis, onion, salt, and remaining half of beans (that you left whole). Butter your bread and build the sandwiches--place a buttered side down in the skillet, top with some Swiss, then spread some filling over that, and end with more cheese before the last slice of bread. Grill until warm and toasty. This filling is still great 2 days later, which allows for some very fast lunch making if you just have to assemble and grill the sandwich. Better than PBJ, right?