This sandwich is a game changer at least for me. I ate a similar one in Tuscany and I was floored by how something so simple can be so delicious. Fresh roasted vegetables and a delicious pesto. YES! That’s it, that simple.. it’s one of those condiments you want to add it to everything.
This sandwich is a good example of what a Mediterranean diet prescribes. Whole grain bread, fruity e.v olive oil, lots of vegetables all comes together in a delicious Italian inspired sandwich. If you decide to make it please share comment here on Instagram would love to see your creation.
INGREDIENTS
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- 8 oz jarred sun dried tomatoes packed in olive oil, do not drain, if you choose tomatoes not in olive oil, use 4 Tablespoons not 2 T good quality extra virgin oil while blending
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- 3 cloves garlic, about 1 teaspoon minced
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- 2 tablespoons lemon juice
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- 2 T extra virgin olive oil
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- 1 cup fresh basil leaves only, packed tightly
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- 1/2 cup roasted almonds or grated Parmesan or do 1/2 each
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- 1/4 tsp or to your liking chilli flakes
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- 2 tablespoon lemon juice to brighten the flavors
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- 1/4 teaspoon salt
- 1/4 teaspoon ground black peppeR
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- Blend all the ingredients in a food processor except the olive oil till finely chopped. While the blade is running drizzle in the olive oil slowly. Stop the machine, scrape down the sides, and adjust salt and pepper to liking. Blend till pesto like consistency.
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- Pesto is great tossed with freshly cooked hot pasta, use as spread in a panini as here with roast veggies or anywhere to increase tomatoey flavor of dishes with predominant tomatoes like soups.
- Store in a glass jar for up-to 10 days refrigerated.
The Sandwich
- whole grain bread slices or any great bread sliced, I used whole grain poppyseed sourdough
- 1-2 zucchini sliced in strips
- 1 whole red pepper
- handful of baby spinach, arugula or baby kale
- 1 Medium slzed eggplant, sliced
- sliced goat cheese, I didn’t use any cheese but this adds another layer of deliciousness
- 1/2 tsp herb de provence
- salt and pepper to taste
- Olive oil
Slice all the veggies. Coat them with oil, salt pepper and herb de Provence. Heat a grill pan, grill the veggies on both sides till you have grill marks and they are slightly soft.
Meanwhile spread a generous amounts of pesto on your bread slices.
Layer the base slice with one slice of each veggie and a few green leaves. Cover with another slice of bread and grill the sandwich on both sides till toasted. They should have grill marks, but not necessarily sticking like a panini or cheese sandwich.
Enjoy!
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