December 3, 2013

Eggplant Pesto Bread Sandwich

This is my first time trying a sandwich that is undisputedly loved by everyone at home! Also, this is the first post in my space for a sandwich recipe!!

Firstly, we are not sandwich/salad lovers, and that is primarily because of our brought up. We grew up in a high carb culture with rice and cooked (or) spiced vegetables. Eating vegetables in its raw form as salad/sandwich is a very rare occurrence. Till date, salad/sandwich is something that we go-to only if there are no other options. Though we appreciate the healthier aspect of it, we could never adjust to the taste part of it.

I have tried making sandwich a couple of times in the past, but not very welcomed at home. The whole family ate it just for the sake of eating it. So, sandwich kind of took a back seat, and apparently disappeared in the oblivion. 

Last week at costco, I accidentally stumbled upon "fresh" pesto-combo pack, with eggplant pesto, sun-dried tomato pesto & basil pesto in the combo. As we are pasta lovers, I decided to give it a try and brought a pack home. 

Somehow, I was quite instinctive in using eggplant pesto to make sandwich. I just toasted couple of "ghee-smeared" bread until golden brown, liberally spread pesto on the inner sides of the bread, arranged vegetables one on top of another, sprinkled little pepper & salt and layered them into one delicious sandwich. If you have a panini maker / mini grill at home, then this sandwich can be made in a snap.

Use whatever kind of bread that your family likes, be it white / brown. You can also add more vegetables to your liking (greens, grated carrots, avocados etc). Throw in a couple of "low-fat" mozzarella cheese slices, if you like. Whatever you add to (or) take from it, this is one great sandwich which will be loved by all age-groups. 

Be ready for more sandwich recipes in my space, as this experience kind of rejuvenated my "sandwich spirit"!

Basic Info
Complexity - Simple
Prep time - 5 mins
Cook time - 5 mins
Serves - 1

Sandwich bread - 2 slices (white / brown / any other varieties)
Eggplant Pesto - 2 tbsp (home-made / store-bought)
Cucumber - 6-8 slices
Tomatoes - 6-8 slices
Ghee - as required
Salt & Pepper - as required

Slice cucumber & tomatoes into rounds.

Smear about a tsp of ghee all over the bread on both sides. Heat a pan/grill and toast until both the sides are golden brown.

Place a slice of toasted bread on the workspace. Spread a tbsp of eggplant pesto on one side of the bread. Sprinkle little pepper powder on top of it. Next, arrange cucumber & tomato slices on top of it. Sprinkle salt & pepper on top of the veggies. Spread another tbsp of pesto and sprinkle little pepper powder on the other bread. Place it pesto side down on top of the veggies and press gently.

Just wrap it with parchment paper and pack for to-go (or) serve immediately and enjoy!

- You can replace eggplant pesto with other pestos too!