Parmesan Pesto Veggie Sandwich

Parmesan Pesto Veggie Sandwich

Being out of school isn’t as easy as it seems.

On my first day of summer break, I ran into a former student. Former as of a few days ago. Too soon, people, too soon! Not only was it too soon, but I was sporting that previously mentioned bedhead look (yes – I go out in public like that – don’t judge) and an outfit that was definitely not from the “professional section” of my closet.

I had no plans to so much as touch the “professional section” of my closet for the next 3 months. But if I continue to run into students out in the normal world?

Well, maybe it is time to retire those shorts, anyways.

Parmesan Pesto Veggie Sandwich

Speaking of shorts, how about yesterday’s graham bars? Oofdah.

It’s about time that I brought some green into this blog. Or any color besides the caramel-toasted-golden color of those butter and sugar combinations. My shorts are begging me for more green.

So here it is.

Green zucchini, green pesto (watch the teeth), bright red tomato, and yellow summer squash. Don’t panic about eating all that green, because between you and me, there is still a hint healthy amount of that golden-toasted color from the melted parmesan cheese and fresh whole grain ciabatta.

Parmesan Pesto Veggie Sandwich

Parmesan Pesto Veggie Sandwich
Author: 
Serves: 2
 
Ingredients
  • 2 whole grain ciabatta rolls
  • 1 whole zucchini
  • 1 whole summer squash
  • 1 tomato
  • ¼ cup parmesan cheese
  • 4 tbs. pesto
Instructions
  1. Chop the vegetables into coin-shaped pieces. Grill them on the grill or in a skillet with a little oil, salt, and pepper until just tender-crisp.
  2. Stack them on the ciabatta. Top with a tablespoon of pesto. Place a slice of tomato on top. Sprinkle or grate parmesan cheese on the tomato, and place in the oven (without the top half of the bun) on broil/high broil for 3-5 minutes.
  3. Add another tablespoon of pesto to the inside top half of the bun, replace it on the sandwich, and enjoy!
Notes
I used take-and-bake ciabatta, so I baked the rolls first for about 7 minutes to get them nice and crispy on the outside and soft on the inside. It was the perfect texture!

Guess what? I’m going on vacation today! And I did pack my shorts.

Eeeee!!!

In the meantime…

Thoughts on meatless sandwiches?

Are you vacationing anywhere fun this summer?

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Comments

  1. I laughed so hard when I read your bedhead-student-encounter story. I’ve also run into plenty of people wearing my embarrassing hello kitty pj shirt, thinking I would never run into anyone.

    Boy was I wrong.

  2. Meagan M says:

    This looks delicious- except for the parmesan cheese which is not vegetarian. Parmesan is almost always made with rennet (it’s legally must be made with animal rennet to be considered true Italian Parmesan), which comes from the stomachs of slaughtered calves. There are plenty of good articles about it. One good one is here: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/feb/27/no-parmesan-please-we-re-vegetarian

    • That’s good to know. Can you suggest something to substitute with similar taste and texture? Thanks!

  3. Christina Johnson says:

    Seriously the biggest problem with being a teacher is running into students in unfortunately situations (water park anyone?). This looks amazing. And It’s all out of my garden except the bread. Perfect Meal for right now.

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