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Mediterranean Pesto & Veggie Sandwich
Updated: Apr 5, 2022
Creamy Pesto and Veggie Sammy with make-it-easy options.
This recipe is way faster than it seems; I like to save this for my work-from-home days but it would also work for taking it to the office with a little prep. I've included some time saving options and ways to prep ahead to take it into the office. Also, there's no 4 paragraph long story about this - it's just a tasty sandwich - so let's get to it.
What a real photo of this sandwich looks like. I could have overstuffed it for the photo but I was hungry....
Mediterranean Pesto & Veggie Sammy
For the Pesto (makes more than needed for this recipe)
2/3 cup cashews (soak in hot water for 10-30 minutes to soften)
4 peel garlic cloves
2 cups fresh basil leaves, packed
1/3 cup Extra Virgin Olive Oil
2 tsp fresh lemon juice (or just squeeze in half a lemon)
1/3 cup nutritional yeast (can also use vegan parm if you have it on hand)
MAKE IT EASIER OPTION: use store bought pesto or hummus instead
For the Veggies
1/2 zucchini, cut into thin, slices
2 medium Portobello mushroom caps
1/2 red onion, sliced
1 TBSP olive oil
1/2 tsp oregano, paprika and salt (or just sprinkle over in the pan)
MEAL PREP OPTION: Double these ingredients and prep ahead, store separately and reheat at work before assembling sammy.
For the Sandwich
Sundried tomatoes ( a few spoonfuls, don't over think it)
Sammy bread - I used large bakery pita pockets but you could use sourdough, ciabatta, etc.
For the Pesto (remember, makes more than needed for this recipe - would also be good on pasta, pizza, etc.)
Add all ingredients to a food processor with two TBSP of water, and blend/pulse until creamy. Feel free to add more water or olive oil, by the TBSP, to achieve your preferred consistency. Will store in fridge for a week.
For the Veggies
Heat a large non-stick pan over medium heat.
Add oil and spices to a bowl, mix and then brush onto both sides of veggies (OK to skip onions). You can also simply oil the pan and place the veggies in, sprinkling the spices over directly in the pan.
Cook until lightly charred and flip. Onions should be softened and the rest should have a nice golden brown to them. The mushroom should lose volume as it loses water.
Brush your pesto on your bread and layer some sundried tomatoes atop.
Place veggies on. Add more spread if desired.
If using pita pocket, spread in pesto first, layer in veggies, and then top with sundried tomatoes.