Veggie Sandwich With White Bean Pesto Recipes

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GRILLED VEGETABLE SANDWICHES WITH WHITE BEAN PESTO



Grilled Vegetable Sandwiches with White Bean Pesto image

These sandwiches are just as delicious made with grilled or steamed veggies. Or make just the white bean pesto and serve it as a dip with raw veggies at lunch or dinner.

Time 20m

Yield Serves 4

Number Of Ingredients 18

White Bean Pesto
1 1/2 teaspoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 (15.5-ounce) can navy beans, drained and rinsed
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon fine sea salt
1 teaspoon hot sauce
1 lemon, juice of
Sandwiches
1 eggplant, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 zucchini, thinly sliced lengthwise
1 large baguette
1 red onion, thinly sliced
1 tomato, thinly sliced
1 cup baby spinach
Cooking spray

Steps:

  • For the pesto, heat oil in a small nonstick pot over medium heat.
  • Add garlic and cook until lightly browned.
  • Transfer to a food processor and add beans, parsley, rosemary, hot sauce, salt and lemon juice and purée until smooth and creamy. Set pesto aside.
  • Prepare a grill for medium heat.
  • Lightly spray eggplant, squash and zucchini with cooking spray.
  • Grill vegetables until tender, 3 to 5 minutes.
  • Spread half of the reserved pesto evenly over length of one side of the baguette.
  • Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach.
  • Spread remaining pesto on the other half of the baguette and arrange it over the vegetables, pressing halves together lightly.
  • Cut into 4 pieces and serve.

Nutrition Facts : Calories 430 calories, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1060 milligrams, Carbohydrate 84 grams, Protein 17 grams

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO



Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans (ceci or chick peas)
1 (15-ounce) can white beans, cannellini, drained
6 cups chicken stock, available in paper containers on soup aisle
1 cup small, thin egg noodles for soup, any brand
1 box frozen chopped green beans
4 crusty rolls or 8 slices crusty bread
8 ounces, 1/2 pound, robiola or ricotta cheese
1 cup arugula leaves, loosely packed
8 slices prosciutto di Parma
1 cup basil leaves, packed
1 large clove garlic
2 to 3 tablespoons pine nuts (pignoli)
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil

Steps:

  • Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
  • Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
  • When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
  • Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
  • Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

VEGGIE SANDWICH WITH WHITE BEAN PESTO



Veggie Sandwich With White Bean Pesto image

You can either grill, steam, or broil the veggies here. This recipe was written to serve in sandwich form however you could also skip the sandwich and serve over pasta or rice, with a baked potato or eat as is!! Feel free to use the pesto by itself as well!

Provided by Mindelicious

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons extra virgin olive oil
3 garlic cloves, finely chopped
1 1/2 cups cooked navy beans, drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped rosemary
1 teaspoon salt
1 teaspoon hot sauce
1 lemon, juice of
1 eggplant, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 zucchini, thinly sliced lengthwise
1 large baguette
1 red onion, thinly sliced
1 tomatoes, thinly sliced
1 cup Baby Spinach

Steps:

  • For the pesto, heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned. **If you have roasted garlic on hand skip the first part & just use that**. Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside.
  • For the sandwiches, steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender).
  • Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.

Nutrition Facts : Calories 489.9, Fat 6, SaturatedFat 1.1, Sodium 1485.9, Carbohydrate 92.5, Fiber 16.6, Sugar 7.2, Protein 18.9

GRILLED VEGETABLE PESTO SANDWICHES



Grilled Vegetable Pesto Sandwiches image

Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings

Number Of Ingredients 16

1 medium zucchini
1 yellow summer squash
1 medium sweet red pepper, quartered
1 medium onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, softened
2 ciabatta rolls, split
2 tablespoons prepared pesto
4 slices Asiago cheese
1/2 cup spring mix salad greens
6 large fresh basil leaves

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.

Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.

THE BEST VEGGIE SANDWICH



The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories     Main Dish Recipes     Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Steps:

  • Preheat oven to broil.
  • Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
  • Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

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