This fresh and flavorful sandwich makes the perfect non-boring lunchbox item or quick weeknight dinner.
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings1sandwich + extra pesto
Ingredients
Sun-Dried Tomato Pesto:
18 ounce jar sun-dried tomatoes in oil
15 ounce can tomato paste
1cupfresh baby spinach
1/4cupwalnutsyou can also use a different nut such as almonds if desired
1/4cuppine nutsor more walnuts
1/3cupnutritional yeast
1cupfresh basil leavestightly packed
3clovesgarlic
1/4cupolive oil
1teaspoonsalt
1/2teaspoonpepper
Sandwich:
2slicesrye bread
1tablespoonolive oildivided
1/2cupbutton mushroomssliced
1/4cupfresh baby spinach leaves
3-4tablespoonssun-dried tomato pestorecipe above
2slicesJalapeño Havarti Style Daiya cheeseor any preferred "cheese"
Instructions
Sun-Dried Tomato Pesto:
Combine all ingredients in food processor or blender and pulse until nearly smooth. Store in an air-tight container and refrigerate for up to 2 weeks or freeze for up to 4 months.
Sandwich:
Heat a skillet over medium high heat and add about 1/2 tablespoon olive oil. Sauté the mushrooms for 2-3 minutes until lightly browning along the edges. Remove from pan and quickly lay the "cheese" slice on the pan to warm slightly. Now assemble the sandwich by layering the mushrooms with the spinach, havarti, and pesto on the slices of bread.
Add the other 1/2 tablespoon of oil to the skillet to the pan and reduce heat to low. Grill the sandwich on both sides for about 5 minutes until the bread is toasted and the cheese is melted.