A simple recipe for Heirloom Tomato Basil Sandwiches with Mozzarella and Arugula Pesto and simple easy lunch-

perfect for picnics or lunch on the go!

Tomato Basil Sandwich with Arugula Pesto and fresh Mozzarella Cheese - a delicious easy lunch!

Here is one of my favorite sandwiches – Heirloom Tomato Basil Sandwich with Arugula Pesto. There’s nothing like perfectly ripe summer tomatoes, so juicy and sweet, and so I try not to do too much to them, allowing their great flavor to shine through.

Start off with good crusty baguette. I usually make a whole baguette‘s worth of sandwiches…keeping the leftovers for the next day.

A simple vegan recipe for Heirloom Tomato and Basil Sandwich with arugula ...perfect for picnics or lunch on the go. | www.feastingathome.com

Split the baguette with a serrated knife leaving one side intact (this makes for easier handling when it’s full of goodies) and toast in the oven till warm and just barely browned. Not too toasty or it will scrape the roof of your mouth.

Add this amazingly arugula pesto!

Add fresh Arugula.

Baby Arugula - A simple vegan recipe for Heirloom Tomato and Basil Sandwich with arugula ...perfect for picnics or lunch on the go. | www.feastingathome.com

Add some fresh basil.

Gently tear the leaves or cut them into ribbons by stacking up 5-10 leaves or so,

rolling them up and then slicing them into thin “ribbons”.

Add some sliced ripe summer tomatoes. This is an heirloom variety from our garden.

The better the tomato, the better the sandwich.

Add a generous sprinkling of kosher salt and pepper. Don’t forget this.

Add fresh mozzarella cheese if you like! Or keep it vegan, up to you!

Add another little drizzle of a good quality olive oil and aged balsamic vinegar.

To me, a good sandwich is a little drippy and messy.

Sometimes I’ll add avocado slices.

Cut the sandwich into 4-5-inch sections and wrap if taking on a picnic.

Or if serving a large group, serve as an appetizer in smaller portions, like “finger sandwiches” – cutting them into 1 to 2-inch slices, skewer, and serve them on a large cutting board like we do in our catering business.

Always a hearty, popular crowd-pleaser!

Enjoy!

xoxo

Heirloom Tomato and Basil Sandwich

★★★★★ 5 from 1 reviews

Author: Sylvia Fountaine
Prep Time: 25
Total Time: 25 minutes
Yield: 6
Category: Vegan Lunch, sandwich
Method: blended
Cuisine: Northwest
Diet: Vegetarian

Print Recipe

Description

A simple recipe for Heirloom Tomato Basil Sandwich with Mozzarella and Arugula Pesto and simple easy lunch- perfect for picnics or lunch on the go! Vegan-adaptable.

Ingredients

1 crusty baguette
2–3 heirloom tomatoes
1–2 large mozzarella balls, sliced (optional)
2 handfuls baby arugula
10 basil leaves, stacked, rolled and sliced into ribbons

Arugula Pesto (makes one cup)

2 large garlic cloves
1/4 cup smoked almonds (or toasted almonds, or pinenuts)
1 Cup packed Basil leaves (or flat-leaf parsley)
2 Cups packed Arugula
1/2 cup olive oil
1/8 cup fresh lemon juice
1/4–1/2 tsp kosher salt (if your almonds are heavily salted, use salt to taste.)
cracked pepper

Instructions

Make arugula pesto: Place everything in a food processor and pulse repeatedly, until uniformly combined, but not too smooth.

Slice baguette in half lengthwise. Toast a little if you like.

Spread with the arugula pesto.

Layer with tomatoes. Season with salt and pepper.

Add optional fresh mozzarella balls ( sliced).

Add arugula and basil ribbons.

Slice the baguette into 5- 6 pieces.

Notes

Feel free to sub avocado or goat cheese for the mozzarella.

The sandwich will keep up to 2 days wrapped up tightly in the fridge.

Keywords: tomato sandwich, arugula pesto sandwich, heirloom tomato sandwich

Comments

Sylvia Fountaine says

January 16, 2018 at 4:13 pm

One of my personal favorites!

★★★★★

Lannie says

March 28, 2012 at 2:52 am

what gorgeous photos! that bread looks divine, and such gorgeous heirloom tomatoes! can’t wait until summmmerrr!

- Sylvia Wilson says
  
  March 28, 2012 at 3:47 am
  
  Thanks! me too. Its still pretty much winter where i live. 🙁
  
Jill Murdoch says

November 08, 2011 at 5:23 am

I think i had this same sandwich with Dave’s Killer bread at least 4x a week this summer…veganaise, garden tomatoes, avocado, sea salt/pepper and drizzled with the best olive oil. mmmmm. can’t wait til next summer.