Veggie Sandwich With White Bean Pesto Recipes

ROASTED VEGETABLE PESTO PANINI

Steps:

• In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper - and cook until soft. Add artichoke hearts and remove from heat.
• Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce.
• To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
• Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.

GRILLED VEGETABLE SANDWICHES WITH WHITE BEAN PESTO

Steps:

• For the pesto, heat oil in a small nonstick pot over medium heat.
• Add garlic and cook until lightly browned.
• Transfer to a food processor and add beans, parsley, rosemary, hot sauce, salt and lemon juice and purée until smooth and creamy. Set pesto aside.
• Prepare a grill for medium heat.
• Lightly spray eggplant, squash and zucchini with cooking spray.
• Grill vegetables until tender, 3 to 5 minutes.
• Spread half of the reserved pesto evenly over length of one side of the baguette.
• Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach.
• Spread remaining pesto on the other half of the baguette and arrange it over the vegetables, pressing halves together lightly.
• Cut into 4 pieces and serve.

VEGGIE SANDWICH WITH PESTO

Steps:

• Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges. Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado. Top with sprouts and sprinkle with salt and pepper to taste.

VEGGIE SANDWICH WITH WHITE BEAN PESTO

Steps:

• For the pesto, heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned. **If you have roasted garlic on hand skip the first part & just use that**. Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside.
• For the sandwiches, steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender).
• Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.