Whether you're a seasoned vegetarian or just someone looking to add a dash of plant-based goodness to your meals, this Vegetarian Pesto Sandwich is your new best friend. Bursting with flavors and packed with fresh, nutritious ingredients, this sandwich is what you reach for when you crave something satisfying yet light. Perfect for a quick meal at home or a delightful picnic snack, it's versatile, delicious, and undeniably wholesome.
We’re ditching the meat today, without sacrificing an ounce of flavor. This Vegetarian Pesto Sandwich comes together so effortlessly, and it is perfect for Meatless Monday.
With a homemade avocado pesto, it is packed with flavor and oh-so-satisfying.
Follow along, and I'll show you just how easy it is to make.
Ingredients
Pesto
- Avocado: Our creamy base for the pesto, avocados add that buttery texture that makes our pesto irresistibly smooth.
- Sun-dried Tomatoes: Don't have any on hand? Try roasted red peppers for a similar vibrant kick.
- Fresh Basil: The heart and soul of any pesto, fresh basil leaves add that herby freshness we all love.
- Pine Nuts: For that nutty crunch and richness, pine nuts are our go-to. However, walnuts or almonds can easily take their place. (Check out my pesto without pine nuts for proof!)
- Garlic: If you're out of fresh garlic, a bit of garlic powder can do the trick in a pinch.
- Lemon Juice: This adds just the right amount of acidity to brighten up the flavors. Fresh is best, but bottled will do.
- Extra Virgin Olive Oil: It melds the ingredients together while adding depth. Avocado oil is a great substitute if you're looking for something with a milder taste.
- Sea Salt & Fresh Ground Black Pepper: Feel free to adjust these to your taste.
For the Sandwich
- Baby Arugula: If arugula isn’t your thing, baby spinach offers a milder but equally delightful green alternative.
- Extra Virgin Olive Oil & Red Wine Vinegar: These are used to lightly dress the arugula, giving it a slight tang and richness. Any light vinegar can substitute for red wine vinegar, and as mentioned, avocado oil can replace olive oil for a milder taste.
- Bread: Feel free to use your favorite kind – sourdough, ciabatta, or even a baguette cut to size could be exciting alternatives.
- Havarti Cheese: Creamy Havarti cheese melts beautifully, adding a deliciously smooth layer. For a dairy-free option, Daiya Havarti works wonderfully, ensuring everyone can enjoy this delectable sandwich.
Tips and Tricks
- Fresh is Best: Try to use fresh basil leaves for your pesto to really capture that vibrant, herby flavor.
- Sun-Dried Tomato Swap: If you're out of sun-dried tomatoes, do not fret! Roasted bell peppers make an excellent alternative and maintain that delightful sweetness and tanginess.
- Cheese Choices: Havarti cheese melts beautifully, creating that gooey goodness we all love. But don't be afraid to experiment with other cheeses. My kids are big fans of mozzarella for its stretchiness.
- Arugula Adjustment: Baby spinach can easily replace arugula for those who prefer a milder taste.
- Serving Suggestion: For a cozy family dinner, I love serving these sandwiches with a side of sweet potato fries or a light soup.
More Sandwich Recipes to Try
- Apple Brie Sandwich - You will savor the harmonious blend of sweet apples and creamy Brie nestled between slices of warm, crusty bread.
- Egg Tomato Avocado Sandwich - This is a breakfast sandwich that's a true wake-up call for your taste buds.
- Chicken Caprese Panini - Tender chicken meets juicy tomatoes, fragrant basil, and melting mozzarella, all pressed between golden, crusty bread.
- Baked Cheese Sandwiches - This is a cheese sandwich all grown up!
Vegetarian Pesto Sandwich
Ingredients
Pesto
- 1 avocado pitted
- ½ cup sun dried tomatoes plus more for adding to the sandwich if desired
- 2 tablespoons fresh basil
- 2 tablespoons pine nuts
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Sandwich
- 1 cup baby arugula
- 1 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 8 slices bread gluten free if necessary
- 4 ounces harvarti cheese or Daiya Harvarti
Instructions
- In a blender or food processor combine avocado, sun dried tomatoes, basil, pine nuts, garlic, lemon juice, olive oil, salt and pepper. Process until smooth.
- In a small bowl combine arugula, olive oil and vinegar. Toss until well combined.
- Heat panini press or grill pan to medium heat. Assemble sandwiches by spreading pesto on bread. Add arugula and cheese to one slice and top with another slice, pesto side down. Cook on the press until brown, about 6 minutes. Cut in half and serve warm.
John Hartil
That does look rather a tasty bite, ideal for my Saturday snack!
Skeeter
This was so yummy! We put ours on ciabatta bread just because I like the texture more and it totally hit the spot! I also dipped a few bites in balsamic vinegar and that was delicious too! Thanks for this recipe!