Preheat oven to 400 degrees F (200 degrees C).
Place large saute pan on the stove top over low heat. Finely chop the Shallot (1) and place in a medium bowl. Remove the Fresh Mint (0.25 ounce) leaves from the stems and discard stems. Roughly chop mint leaves and place in the same bowl as the shallots.
Drain the Cannellini White Kidney Beans (1 can) in a colander and add to the bowl with the shallots and mint. Set aside.
Cut the Avocado (1) in half, remove the skin and pit. Scoop the flesh out of the avocado and place into a small bowl. Using a fork, smash the avocado and add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Mix until well combined and set aside.
In the same bowl as the cannelloni beans, add the Rice Vinegar (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Drizzle with Olive Oil (2 tablespoon). Mix to combine and set aside.
Arrange the Whole Grain Bread (4) on a cutting board. Spread one tablespoon of Basil Pesto (1/4 cup) on each slice of bread. Add equal amounts of smashed avocado on top of the pesto.
Place the Fresh Baby Spinach (4 ounce), Goat Cheese (4 ounce), Mozzarella Cheese (4 ounce) and moss over each slice of bread. Turn the heat up on the saute pan to medium, and add Butter (4 tablespoon) to the pan.
Once the butter melts, add the assembled slices of bread to the pan. Cook on stove top for thirty seconds, then place the pan in the oven for approximately ten minutes until cheese is melted and bread is golden brown.
Remove from oven and assemble sandwiches by laying one half of each sandwich onto the other. Hold for plating.
Cut the sandwiches in half and arrange on two plates. Place the cannelloni bean salad in a small bowl on the side.