Pea Pesto Open Faced Sandwiches Recipes
PEA PESTO OPEN-FACED SANDWICHES
Pea and basil pesto spread over toasted bread slices is topped with a fried egg--great for breakfast, lunch, or dinner.
Provided by Eggland's Best
Categories Breakfast Sandwiches
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
- Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
- In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
- Fry until transparent membrane turns to white, and yolk is cooked.
- Remove and repeat for each egg.
- Spread about one tablespoon of pesto atop each piece of toast.
- Gently lay each egg atop the pesto.
- Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
Nutrition Facts : Calories 384.4 calories, Carbohydrate 13.5 g, Cholesterol 186.1 mg, Fat 33.2 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 5.5 g, Sodium 813.7 mg, Sugar 1.4 g
GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES
Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- To make the sandwich:
- Prepare grill.
- Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
- Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
- To make the pesto:
- In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.
OPEN-FACE PESTO TOMATO SANDWICH
Top this tomato sandwich recipe with pesto and cheese for a fun lunchtime option! Enjoy this Open-Face Pesto Tomato Sandwich recipe during the week!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Place bread halves, cut sides up, on baking sheet; spread with dressing. Top with tomatoes and cheese.
- Broil, 4 inches from heat, 2 min. or until tomatoes are heated through and cheese is melted.
- Top with pesto. Cut each sandwich in half to serve.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
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