Creamy dill pickle white bean sandwich

Drain two cans of white beans into a colander and rinse them under water, then shake off the excess and transfer them to a large bowl.

Mash the beans with a potato masher or a large fork until semi mashed, leaving some chunks.

Add the Greek yogurt over the mashed beans.

Add the Dijon mustard, chopped dill pickles, chopped red onion and chopped celery.

Finely grate in the garlic and add the chopped fresh dill.

Squeeze in the lemon juice and season with sea salt and freshly cracked black pepper.

Mix until well combined, adding more yogurt if the mixture is too dry.

Lightly toast the slices of sandwich bread so they do not go mushy under the bean mixture.

Spread the white bean mixture over one slice of toast and top with the other.