Italian Flag Pesto Sandwich
The three colours of the Italian flag are incorporated into this mouth-watering sandwich. Traditional pesto uses pine nuts and Parmesan cheese; however, to reduce the fat and sodium content this recipe skips both. Don’t worry though, the flavour isn’t compromised—you just get slightly more basil for your bite!
Pack it up: To keep sandwich from getting soggy, drain roasted red peppers of their liquid and place between mozzarella and spinach layers, which creates a moisture barrier.
Swap it out: For the pesto, don’t feel obligated to stick with almonds. If you have walnuts, pine nuts, or even cashews, use them instead. Don’t like roasted red peppers? Instead use sliced tomato for a similar effect.
3 cups (750 mL) packed basil
1/2 cup (125 mL) whole almonds
2 garlic cloves
1/2 tsp (2 mL) salt
1/3 cup (80 mL) extra-virgin olive oil
4 slices good quality whole grain bread or baguette
4 thin slices non-fat mozzarella
1 roasted red pepper, sliced
1/3 cup (80 mL) thinly sliced red onion
1/2 cup (125 mL) baby spinach, washed and dried
To make pesto, add basil, almonds, garlic, and salt to food processor or blender. Process mixture while slowly adding olive oil until mixture comes together and is smooth. (The resulting mixture will be thicker than traditional pesto, as it is to be used as a spread.)
Spread a generous layer of pesto on each slice of bread. Place remaining pesto in airtight container in fridge, for Friday’s lunch.
Divide remaining ingredients between 2 slices of bread and top with remaining slices of bread.
Cut in half and serve, or pack in airtight container and place in fridge.
Makes 2 sandwiches.
Each serving contains: 280 calories; 18 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 31 g total carbohydrates (8 g sugars, 7 g fibre); 512 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
Italian Flag Pesto Sandwich
Directions
READ THIS NEXT
SEE MORE »
Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.