Vegetarian Pesto Sandwich

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. Made with layers of creamy pesto, crisp vegetables, and soft, hearty bread, it's an easy lunch option that comes together in minutes. Perfect for a quick meal at home or a delightful picnic snack, it's versatile, delicious, and undeniably wholesome.

Course Main Course

Cuisine American, Gluten Free

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 517kcal

Author Wendy Polisi

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.

Nutrition