Veggie Sandwich With Pesto Recipes

VEGGIE PESTO SANDWICH

Steps:

• On a large cutting surface, split the French loaf lengthwise with one edge still attached. Open the loaf wide.
• Layer the bottom half with a bed of lettuce. Add a layer of carrots, then tomatoes, then onion.
• On the top half of the sandwich, spread the pesto to taste. Layer the zucchini on top of the pesto. Season both halves with salt and pepper.
• Fold the sandwich closed and wrap tightly with plastic wrap. Refrigerate until ready to serve.

ROASTED VEGGIE SANDWICH WITH BASIL PESTO

Steps:

• Cut the rolls in half and brush with olive oil. Heat a large skillet over medium heat. Place rolls cut down and toast for 3-4 minutes until slightly toasted and golden brown.
• Spread the cream cheese evenly on the top and botton of each roll.
• Add a round of eggplant on the bottom of each roll. Top with pesto. Repeat with each vegetable layering on the pesto then top with bun. A long toothpick can be helpful for keeping the sandwiches together.

GRILLED VEGETABLE PESTO SANDWICHES

Steps:

• Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

VEGGIE SANDWICH WITH PESTO

Steps:

• Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges. Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado. Top with sprouts and sprinkle with salt and pepper to taste.