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Pesto Sandwich with Grilled Vegetables

Pesto and grilled vegetables make these sandwiches special This recipe is from FoodFood TV channel

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Pesto Sandwich with Grilled Vegetables

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Main Ingredients Multigrain bread, Pesto sauce
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Pesto Sandwich with Grilled Vegetables

  • 8 slices Multigrain bread
  • Pesto sauce
  • 1 cup Fresh sweet basil leaves
  • 2-3 cloves Garlic
  • 1/2 cup Pine nuts
  • to taste Salt
  • 1/4 teaspoon Black peppercorns , crushed
  • 4 tablespoons Olive oil
  • 1/4 cup Parmesan cheese powder
  • Grilled vegetables
  • 1 medium Green zucchini
  • 2 medium Green capsicums
  • to taste Salt
  • 2 tablespoons Olive oil
  • To assemble
  • 2 medium Firm red tomatoes , cut into roundels
  • to taste Salt
  • 1/4 teaspoon Black peppercorns , crushed
  • 4 slices Processed cheese

Method

  1. Halve and thinly slice zucchini vertically. Cut each capsicum into 4 vertical slices. Sprinkle a little salt on all of them.
  2. Heat 2 tbsps olive oil in a non-stick pan, place the vegetable slices in it in single layer and grill. When their underside is lightly browned, turn them over and grill the other side similarly.
  3. To make pesto sauce, grind together basil leaves, garlic cloves, pinenuts, little salt, crushed black peppercorns, 4 tbsps olive oil. Add parmesan cheese and grind again till nearly smooth.
  4. Spread pesto on all 8 bread slices. Place the grilled vegetables on 4 slices, top with tomato roundels. Sprinkle a little salt and crushed black peppercorns.
  5. Place cheese slices on the remaining 4 bread slices and then turn them over the vegetables and press lightly.
  6. Cut each sandwich into 2 pieces, arrange them on a serving platter and serve immediately.
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