Best Veggie Sandwich With White Bean Pesto Recipes

VEGGIE PESTO SANDWICH

Steps:

• On a large cutting surface, split the French loaf lengthwise with one edge still attached. Open the loaf wide.
• Layer the bottom half with a bed of lettuce. Add a layer of carrots, then tomatoes, then onion.
• On the top half of the sandwich, spread the pesto to taste. Layer the zucchini on top of the pesto. Season both halves with salt and pepper.
• Fold the sandwich closed and wrap tightly with plastic wrap. Refrigerate until ready to serve.

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.

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO

Steps:

• Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
• Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
• When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
• Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
• Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

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.