By Juliana Goodwin
Ingredients
Pesto
1/4 cup pine nuts or shelled, salted sunflower seeds
1 garlic clove
1 1/2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 cup packed basil leaves
5-6 tablespoons extra-virgin olive oil
2-3 tablespoons fresh Parmesan, shaved
Salt to taste
Sandwich
1 baguette
1 (6.5-ounce) container garlic-and-herb soft, spreadable cheese
4-5 Roma tomatoes or 2-3 beefsteak tomatoes
Salt to taste
Red onion, thinly sliced
Directions
For pesto: In food processer, thoroughly blend pine nuts or sunflower seeds, garlic, lemon juice and red wine vinegar until well-combined. Add basil, and add olive oil, a little bit at a time, blending between each addition. Once consistency is to your liking, blend in Parmesan cheese, adding more oil and salt if needed.
For sandwich: Cut baguette into 4 or 5 large sections, and split down middle.
Spread 2-3 tablespoons of spreadable cheese on bottom of each sandwich. Spread 1-2 tablespoons of pesto on top. Add tomato slices, salting to taste, and add desired amount of red onion. Eat immediately.
Note: For pesto, sunflower seeds are a less expensive alternative for pine nuts.
These sandwiches will get soggy if they rest too long. If you want to eat them later, assemble sandwiches without tomato, adding slices at the last minute.
Category:
Al Fresco Fare
