This open faced sandwich is loaded with the kind of late summer garden fresh goodness that left my lips burning and my taste buds smiling from ear to ear. (I bet you are imagining your tastebuds with little ears now)
At this point in the season I’m looking for just about any reason to load up on the last of the tomatoes, hot peppers and basil. I always have onions on hand, and I was also blessed this morning with a perfectly ripened avocado. The last little bit of creative inspiration came from a pesto I had made earlier in the week as a pizza topping.
It tasted so good on the pizza I couldn’t bear the thought of it going to waste, so it is making an appearance here. Voila! A delicious sandwich that is perfect any time of day. Yes, I had mine for breakfast.
4 slices of your favorite whole grain bread, toasted
1 avocado, sliced
1 medium tomato, sliced
1 small hot green chili pepper, seeds removed and diced (optional)
1/4 of a small sweet onion, thinly sliced
salt & pepper to taste
1/4 C raw cashews
1/4 C pine nuts
1/4 C vegetable stock
1 T olive oil
1 C packed basil leaves
1 clove garlic
1 T. vegan parmesan cheese (I use Go Veggie brand)
1 T. fresh lemon juice
1/4 t. salt
freshly ground pepper to taste
Place all pesto ingredients into a blender or food processor. Blend until smooth. You may want to add more salt and pepper to taste. (you will most likely have some left over. Try on pasta, baked potatoes, bruschetta, or in place of hummus or vegan mayo in a wrap)
Spread a thick layer of the pesto on each slice of toasted bread. Layer on onion, avocado slices, tomato, and sprinkle on diced hot green chili peppers. Add a dash of salt and pepper to taste.
Serves 2 – 4 depending on how hungry you are 😉