Basil Spread For Sandwiches Recipes

EASY BASIL AIOLI

Steps:

• Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste. (Alternate method: you can combine all ingredients in a food processor and blend until smooth.*)
• Mince the basil as finely as possible.
• Whisk together the garlic and basil with the white wine vinegar, yellow mustard, and mayonnaise. Keeps in the refrigerator for 2 weeks.

TOMATO SANDWICH WITH BASIL MAYONNAISE

Steps:

• Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
• bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

BASIL AND PARSLEY PESTO

Steps:

• Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

TURKEY TEA SANDWICHES WITH BASIL MAYONNAISE

Steps:

• Place mayonnaise and basil in a food processor; process until basil is finely chopped, scraping down sides as needed. Spread mayonnaise mixture over each bread slice. Layer 5 bread slices with turkey and cheese; top with remaining bread slices. Cut each into 4 long pieces.

PEANUT BUTTER, CHICKEN AND BASIL SANDWICH

Steps:

• Spread peanut butter over bread. Top with chicken, basil and salt; drizzle with oil.

ARTICHOKE-BASIL SPREAD

Steps:

• In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

BASIL SPREAD FOR SANDWICHES

Steps:

• mash garlic with salt.
• blend with the mayo, lemon juice and basil.
• chill until ready to serve.

TOASTED CAPRESE SANDWICH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.
• Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet.
• Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.