Veggie Pesto Sandwich 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.

ROASTED VEGETABLE PESTO PANINI

Steps:

• In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper - and cook until soft. Add artichoke hearts and remove from heat.
• Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce.
• To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
• Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.

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.