MEDITERRANEAN SANDWICH
An easy vegetarian Mediterranean Sandwich with a bit of a kick! Hearty bread is piled with fresh basil pesto, lots of veggies, and creamy feta cheese. This recipe is for one sandwich, but can be scaled to make as many sandwiches as you'd like!
Provided by Chelsea Lords
Categories lunch Protein Shake Sandwich Vegetarian
Time 15m
Number Of Ingredients 10
Steps:
- SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
- FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
- COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.
Nutrition Facts : ServingSize 1 sandwich, Calories 493 kcal, Carbohydrate 30.8 g, Protein 13.8 g, Fat 32.8 g, Cholesterol 30.8 mg, Sodium 942.6 mg, Fiber 7.9 g, Sugar 9.6 g
PESTO-ROASTED VEGGIE SANDWICHES
Pesto-marinated vegetables are roasted in the oven and then grilled on sourdough bread with Parmesan cheese-super easy and super delicious!
Provided by Oh My Veggies
Categories Main Course Side Dish
Time 5h
Number Of Ingredients 9
Steps:
- Whisk together pesto and olive oil in a large baking dish. Add vegetables and toss to coat. Let vegetables marinate for 3-4 hours.
- Preheat oven to 400°F. Place vegetables on baking sheet and season with salt and pepper. Bake for 30-35 minutes, or until vegetables are tender and onions are beginning to brown.
- Heat panini grill to medium-high. Top four slices of bread with 2 tablespoons of cheese and then divide roasted veggies evenly among the bread slices. Top each sandwich with another slice of bread and place sandwiches on panini grill. Grill until cheese has melted and bread is crispy, about 10-12 minutes.
Nutrition Facts : ServingSize 1 sandwich, Calories 433 kcal, Sugar 6 g, Sodium 748 mg, Fat 13 g, SaturatedFat 3 g, Carbohydrate 64 g, Fiber 4 g, Protein 17 g, Cholesterol 7 mg, UnsaturatedFat 7 g
VEGGIE PESTO SANDWICH
A veggie pesto sandwich that's perfect for packing!
Provided by Jessica Fisher
Categories Main Course
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 375 kcal, Carbohydrate 63 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 687 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
VEGGIE SANDWICH WITH PESTO
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED VEGETABLE PESTO SANDWICHES
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
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.
GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO
Summer in a sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls. For a shortcut, consider using your favorite store-bought pesto.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 21
Steps:
- Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
- Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
- Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
- Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
- Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
- Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!
VEGAN PESTO
Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week
Provided by Liberty Mendez
Categories Condiment
Time 7m
Yield Makes 1 x 250g jar
Number Of Ingredients 6
Steps:
- Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
- Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
- Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.
Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
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