AbbyPires12/27/11




I came up with this recipe one summer when we had leftover pesto that was going bad, and an abundance of all vegetables except for tomatoes. So, instead of tomato and lettuce sandwiches, I came up with this and thought, "Here it goes.". The family was a little skeptical at first, but found that they really liked it!
-Although any type of bread can be used, lighter breads are better because they don't make a heavy sandwich, whereas using a hearth bread would.
-For the sweetest, juiciest sandwich, use super dark fruit.






  • SERVING/YIELD
    1


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #8203

























INGREDIENTS













  • 2 ¼" Slices Challah Bread










  • 1 Tbsp Butter, softened










  • 3 Tbsp Basil Pea Pesto










  • 1 cup Fresh Arugula










  • ½ Peach or Nectarine, sliced










  • 2-3 pinch Salt










  • 2-3 pinch Freshly Ground Pepper










  1. Preheat oven broiler to low Spread the room temperature butter onto 1 side of each of the bread slices, and season with salt and pepper to taste. Broil under low heat until the buttered sides are light brown and toasty. Optional: you can broil, grill, or toast both sides, but it's not neccesary.



  2. When bread is done, spread one half of the pesto on one slice of bread, and the second half on the other slice. Make sure the pesto is on the buttered side.



  3. Next, place half of the arugula on the slice of bread, "glueing" it to the pesto. Continue by adding the fruit slices, salt and pepper to season, the remainng greens, and the top piece of bread. Serve immediately.



  4. Optional: You could serve some grapes and hard cheese along the side for a refresher.















CONVERTER





=>










REVIEWS

Please register or login to review.
There are no user reviews for this listing.

 
 
 
 
JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project