Veggie Sandwich With White Bean Pesto Recipe

Name: Veggie Sandwich With White Bean Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; 1 1/2 teaspoons extra virgin olive oil; 3 garlic cloves, finely chopped; 1 1/2 cups cooked navy beans, drained; 1 teaspoon finely chopped parsley; 1 teaspoon finely chopped rosemary; 1 teaspoon salt; 1 teaspoon hot sauce; 1 lemon, juice of; Vegetables; 1 eggplant, thinly sliced lengthwise; 1 yellow squash, thinly sliced lengthwise; 1 zucchini, thinly sliced lengthwise; Sandwich; 1 large baguette; 1 red onion, thinly sliced; 1 tomatoes, thinly sliced; 1 cup Baby Spinach

Servings: persons

Pesto
1 1/2 teaspoons extra virgin olive oil
3 garlic cloves, finely chopped
1 1/2 cups cooked navy beans, drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped rosemary
1 teaspoon salt
1 teaspoon hot sauce
1 lemon, juice of
Vegetables
1 eggplant, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 zucchini, thinly sliced lengthwise
Sandwich
1 large baguette
1 red onion, thinly sliced
1 tomatoes, thinly sliced
1 cup Baby Spinach

1
For the pesto, heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned. **If you have roasted garlic on hand skip the first part & just use that**. Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside.
2
For the sandwiches, steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender).
3
Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pesto, 1 1/2 teaspoons extra virgin olive oil, 3 garlic cloves, finely chopped, 1 1/2 cups cooked navy beans, drained, and more.

Yes, Veggie Sandwich With White Bean Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Sandwich With White Bean Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions