The better the tomato, the better the sandwich.
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
- Prep Time: 25
- Total Time: 25
- Yield: 6
- Category: Vegan Lunch, sandwich
- Method: blended
- Cuisine: Northwest
- Diet: Vegetarian
Description
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
One of my personal favorites!
★★★★★
what gorgeous photos! that bread looks divine, and such gorgeous heirloom tomatoes! can’t wait until summmmerrr!
Thanks! me too. Its still pretty much winter where i live. 🙁
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.