Vegetarian Pesto Sandwich
Ingredients
Pesto
-
1
whole
avocado
-
½
cup
sun-dried tomatoes
-
2
tablespoons
fresh basil
-
2
tablespoons
pine nuts
-
2
cloves
garlic
-
1
tablespoon
lemon juice
-
1
tablespoon
extra virgin olive oil
-
¼
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
For the Sandwich
-
1
cup
baby arugula
-
1
tablespoon
extra virgin olive oil
-
2
teaspoons
red wine vinegar
-
8
slices
bread
-
4
ounces
Havarti cheese
Instructions
- Blend avocado, sun-dried tomatoes, basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- In a bowl, mix arugula, olive oil, and vinegar until well combined.
- Heat a panini press or grill pan to medium heat.
- Spread pesto on slices of bread, add arugula and cheese, and top with another slice of bread.
- Cook on the press until brown, about 6 minutes.
- Cut in half and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
517
Total fat
32g
Total carbohydrates
44g
Total protein
13g
Sodium
592mg
Cholesterol
41mg
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