Creamy Pesto and Vegetable Sandwich

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.

• 3/4 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

Timing: About 75 minutes

Gluten-free if you use gluten-free bread