Creamy Pesto and Vegetable Sandwich

By the Gracious Vegan

Creamy Pesto and Vegetable Sandwich.jpg

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.) 

  • Carrot

  • Beet

  • Cucumber

  • Tomato

  • Red cabbage

  • Red onion

Cut the avocado in half, remove the pit and skin, and slice into thin wedges. 

  • 1 avocado

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

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