Veggie Pesto Sandwich Basil (Printable)
Packed with crisp veggies and basil pesto on hearty bread, ideal for easy lunches or picnics with Italian flavor.
# What's Needed:
→ Bread
01 - 4 slices whole-grain or sourdough bread
→ Pesto
02 - 3 tablespoons basil pesto
→ Vegetables
03 - 1 small zucchini, thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 1 small carrot, grated
06 - 1/2 cup baby spinach leaves
07 - 1 small tomato, thinly sliced
08 - 1/4 small red onion, thinly sliced
→ Cheese (optional)
09 - 2 slices provolone or mozzarella cheese
→ Toppings
10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Lightly toast bread slices as desired for added texture.
02 - Evenly spread 1½ tablespoons basil pesto onto one side of two bread slices.
03 - Arrange zucchini, red bell pepper, carrot, spinach, tomato, and red onion over pesto layer.
04 - Place cheese slices atop the vegetables if using.
05 - Drizzle with olive oil and season with salt and freshly ground black pepper.
06 - Top each filled slice with another slice of bread, press gently, cut in half, and serve promptly.
# Tips for Success:
01 -
- Ready in only fifteen minutes no cooking needed
- Packed with vitamins and color from fresh vegetables
- Customizable for vegan or cheese lovers
- Tastes like a picnic in every bite
02 -
- High in antioxidants thanks to fresh veggies
- Can be made vegan by swapping cheese and pesto
- Keeps well for casual meals or lunchboxes
03 -
- Always toast bread to keep fillings crisp. Use a panini press for a gooey cheese layer and grill marks. If using store-bought pesto add a splash of lemon juice to brighten the flavor.
- If you have leftovers use them to make easy veggie wraps or croutons for salads.