By the Gracious Vegan
These sandwiches are great for picnics or just a nice meal at home. The creamy pesto spread makes people curious -- "What's in this? It's delicious." You can customize the rest based on taste and what you have in the house.
Makes 8 sandwiches
Creamy pesto spread. Put the almonds in the blender or other container. Pour in enough water so that the water line is at least 2 inches above the almonds. Let them soak an hour or more.
2 cups blanched almonds (whole or slivered)
Drain and rinse the almonds in a colander and put them back into the blender. Add the following ingredients and blend until smooth. Add extra water a tablespoon at a time if the spread is too thick. Taste and adjust seasoning as desired.
¾ cup water
1 cup fresh basil leaves, tightly packed
2 medium cloves garlic, cut into a few pieces
1.5 teaspoon kosher salt, or more to taste
Zest and juice of one medium lemon
The vegetables. Use a peeler, grater, mandolin, or knife to finely julienne, grate or thinly slice the vegetables. (Choose from the following or use your imagination.)
Cut the avocado in half, remove the pit and skin, and slice into thin wedges.
To assemble, take a slice of bread or a roll, smear an eighth of the spread on it, and layer on the vegetables, avocado, sprouts/spinach, salt and pepper. Wrap the sandwiches in parchment or wax paper if you’re transporting them. Or eat immediately.
16 slices of good quality bread, toasted, or 8 rolls (or use tortillas for wraps)
Fresh sprouts or baby spinach (optional)
Salt and pepper to taste
Variations for the vegetable filling:
Roasted red peppers or sundried tomatoes, Greek olives, artichoke hearts
Leftover roasted vegetables
Nutrition: whole-food unprocessed; WFPBNO
Timing: About 75 minutes
Gluten-free if you use gluten-free bread