Simply Sandwiches – All Veggie Pesto Sandwich

Ingredients:

Bread : Sliced bread/subs/ multi-grain /brown bread as per choice

For the Pesto spread :

  • Fresh basil leaves – 1 cup
  • Garlic -1 tsp chopped
  • Lime juice – 1 tbsp
  • Cashews -2 tbsp
  • Salt and pepper to taste
  • Olive oil – 3 to 4 tbsp
  • Chilled water – 2 tbsp
  • Grated cheese – 1 tbsp
  • Blend the above to a chutney mix with 1 tbsp of butter, mix well and chill

For the choice of Vegetables:

  • Sliced green/yellow zucchini – 1 cup, grilled
  • Sliced eggplant/brinjal – 8 to 10 slices, grilled or baked
  • Sliced mushrooms – 1 cup, sauteed in 1 tsp oil with salt and pepper
  • Sliced tomatoes – ½ cup
  • Lettuce leaves – 1 cup as per choice
  • Cheese slice – 2 to 3 optional
  • Olives – 5 to 6 sliced

Method:

  1. Prepare the ingredients for the sandwich.
  2. Prepare the pesto chutney, blend with butter and keep chilled.
  3. Arrange the bread, apply the spread on the slices and arrange the lettuce leaves and veggies as per choice.
  4. Place cheese slices if desired, olives and other ingredients like shredded colourful capsicums, sun-dried tomatoes etc.
  5. Cover the sandwiches, secure them well and serve immediately with a bowl of fresh greens.

Chef’s variations:

  • Try the above sandwich with a filling of sauteed prawns in little olive oil and garlic and place them in the sandwich.
  • Try poached boneless fish fillets or grilled fish in the same sandwich, it goes well with the pesto spread.
  • For more wholesome veg, we can use grilled paneer or tofu slices as well in the same sandwich.
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Dr. Kaviraj Khialani - Master Chef
A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".