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Grilled Veggie and Pesto Sandwich! One of my favorite things to do in the summer is grill veggies! I just made the most delicious Grilled Veggie and Spinach Pesto sandwich! It's so good and full of flavor! My summer just got better!
Print Recipe

Grilled Veggie and Pesto Sandwich (VIDEO!)

Yields: about 2 - 2½ cups of pesto.
Course: Sandwich
Author: Hip Foodie Mom

Ingredients

For the pesto:

  • 2 to 3 cups packed fresh baby spinach
  • 1 cup fresh basil
  • 2 to 3 cloves garlic; whole or minced
  • ¼ cup pine nuts
  • ½ cup good quality extra-virgin olive oil + more if needed
  • ¼ cup freshly grated or chunks of Parmesan
  • Kosher salt to taste
  • crushed red pepper flakes if desired

For the sandwich:

  • grilled Brownberry Oatnut bread
  • sprouts
  • tomatoes
  • grilled red bell peppers
  • grilled zucchini
  • grilled portobello mushrooms

Instructions

For the pesto:

  • Combine the spinach, basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined.
  • Add the parmesan cheese and pulse until well combined. Season with salt and add the crushed red pepper flakes if using.

To assemble the sandwich:

  • To assemble: generously spread some pesto on the grilled Brownberry Oatnut bread. Top with the grilled veggies, tomato slices, sprouts and top with the other grilled bread slice. For more pesto flavor, spread pesto on both slices of bread. Enjoy!