Email to Cat      

Three-Cheese Veggie Sandwich

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"This is a hearty vegetarian sandwich that's packed with flavor. It is absolutely satisfying. I made my own sun-dried tomato pesto and threw in some walnuts for a nice crunch factor, but use your favorite store-bought pesto if you like."

List of Ingredients

◦ 8 slices seeded or multigrain bread, toasted
◦ 1 cup Sun-Dried Tomato and Walnut Pesto
◦ � cucumber, sliced into ⅛-inch-thick rounds
◦ Salt and freshly ground black pepper, for seasoning
◦ 4 slices provolone cheese
◦ 4 slices cheddar cheese
◦ 4 slices Swiss cheese
◦ � avocado, thinly sliced
◦ � cup thinly sliced sun-dried tomatoes
◦ 1 cup alfalfa or green leaf sprouts
◦ 1 teaspoon olive oil


Recipe

Arrange the toast slices in a single layer on a work surface. Spread 2 tablespoons of the Sun-Dried Tomato and Walnut Pesto on each slice of bread.

On four of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice each of provolone, cheddar, and Swiss cheese on top of the cucumber. Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.

In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper. Spread � cup of the sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.

Makes 4 sandwiches






❧ Sun-Dried Tomato and Walnut Pesto:


"As good as it is on the Three-Cheese Veggie Sandwich, this pesto can be used for lots of other things. Try it over pasta or tossed with vegetables, or throw a few spoonfuls of it into a bowl with salad fixings and use it as a dressing."


◦ � cup walnut halves or pieces, toasted
◦ 1 teaspoon minced garlic
◦ � cup fresh basil leaves
◦ � cup fresh parsley leaves
◦ � cup whole sun-dried tomatoes
◦ � cup finely grated Parmigiano-Reggiano cheese
◦ � teaspoon salt
◦ � teaspoon freshly ground black pepper
◦ Finely grated zest of 1 lemon
◦ 1 teaspoon freshly squeezed lemon juice
◦ 1 tablespoon balsamic vinegar
◦ � cup extra-virgin olive oil

Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds.

With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, cover and refrigerate for up to one week, or store in the freezer for 3 months.

Makes about 1 � cups