Before I met my husband, I didn’t put much thought into the condiments I used on my sandwiches. Mayo. Mustard. That was it. My husband, on the other hand, is the king of condiments. He likes to slather on thick layers of multiple types of spreads. And I have to admit that his sandwiches were far superior to mine, sporting a wide variety of flavors. Much more exciting than my Plain Jane concoctions.
For this sandwich, I made two spreads which pair very well together – a parsley pesto with garlic and pine nuts, and a sun-dried tomato and basil spread.
I used thick slices of cucumber, avocado and red onion to stuff the sandwich along with butterhead lettuce, which has a sweet and subtle flavor. This makes a nice, thick, hearty sandwich that explodes with flavor in every bite!
Hint: To maximize the flavor of the condiments, make them the day before so the flavors have a chance to meld.
Ingredients (makes 4 sandwiches)
8 slices of bread
1 Haas avocado cut into 8 slices
1/2 small to medium red onion cut into 4 slices
1 small cucumber cut into 8 one-inch by three-inch long slices
1 head butter lettuce
Parsley Pesto Ingredients
1 cup (firmly packed) roughly chopped parsley
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1 tablespoon roughly chopped garlic
salt to taste
Sun-dried Tomato Spread
7 ounces sun-dried tomatoes packed in olive oil
1/2 cup roughly chopped fresh basil leaves
salt to taste
Directions
- Place all of the pesto ingredients in a food processor and blend until smooth. Add additional olive oil if necessary to achieve desired consistency. Place in a container and chill overnight.
- Place all of the sun-dried tomato spread ingredients in a food processor and blend until smooth. Depending on how much oil they are packed in, you might need to adjust the oil to achieve desired consistency. Place in a container and chill overnight.
- Cut the vegetables into 1/4 inch thick slices. Spread the condiments over toasted bread and stack the vegetables on top. Serve immediately.
J says
The pesto and spread sound great. Any idea how long they’d keep in the fridge?
Amy says
They both can last about 3 weeks in the fridge. I pour a thin layer of olive oil on top to keep the air out and that helps it last longer. Thanks for stopping by!