Happy St. Patrick’s Day!!

You guys- kids take stuff like St Patrick’s Day SO seriously. I will post my kids goofy little outfits on snapchat- they are obsessed. They are wearing green, they want green food and they wanted to make sure that they could drive to school in my green car. They also want me to be up to snuff in the festivity department. I had to dig around to find something green and it was not impressive to the girls at all, but I have green eye’s so I am just going to call it a day.

Ultimate Verde Veggie Sandwich- Gluten Free and Vegan from HeatherChristo.comI also had plans to make something with a boat-load of whiskey or green food coloring for you today, but then I just didn’t. I got side tracked and kind of grossed out with all the food coloring so this is what you get instead- lucky you! Because it happens to be the absolute Ultimate Verde Veggie Sandwich! Ultimate Verde Veggie Sandwich- Gluten Free and Vegan from HeatherChristo.com

I had a bunch of other veggies that I was planning to pile on here, but then in an odd and rare moment of self restraint, this was the combo that I actually placed onto the sandwich and this was also the award winning group of ingredients. The rich creamy avocado and all of the slightly charred grilled vegetables were SO good slathered in that garlicky basil walnut pesto and the zippy addition of the balsamic vinegar was an extra delicious add.

I hope that you guys have an awesome day- mine is packed with activity and I plan to end it with one of these sandwiches and that Irish Whiskey I was thinking about all week…

Ultimate Verde Veggie Sandwich!
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Basil Walnut Pesto, makes 1 ¼ cups
  • 2 cloves garlic
  • 2 cups loosely packed basil leaves
  • ¼ cup walnuts
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt
  • Grilled Vegetables
  • 1 zucchini, sliced into ¼” thick bias cuts
  • 1 large yellow bell pepper sliced into 2” wide strips
  • 2 thick slices of red onion rounds
  • 2-3 teaspoons olive oil
  • kosher salt
  • 6 pieces sandwich bread (I used Gluten free- vegan bread)
  • 1 medium ripe avocado
  • 2-3 pieces of fluffy green leaf lettuce
  • optional: balsamic glaze (I used trader joes)
Instructions
  1. Preheat a grill or grill pan over high heat.
  2. For the pesto: In the jar of a blender or bowl of a food processor combine the garlic, basil, walnuts, oil and vinegar. Puree until you have a thick well combined pesto. Season to taste with kosher salt and set aside.
  3. Brush the zucchini, bell peppers and onion with olive oil and sprinkle generously with kosher salt.
  4. Grill the vegetables on each side until the vegetables are tender and have grill marks on both sides. When they are done, set aside.
  5. Toast the bread until golden. Divide the avocado between four of the pieces and smash with a fork and sprinkle with kosher salt.
  6. Top two bottom pieces (that have smashed avocado on them) with a generous amount of grilled vegetables, pesto and a leaf of lettuce, and then add the second layer to both sandwiches just the same. If desired, drizzle with balsamic glaze.
  7. Top the sandwiches with the top piece of bread and then I like to skewer these so that they stay together without falling apart!

 

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Categorized: Recipe Index, Sandwiches & Burgers, Vegan
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Happy St. Patrick’s Day!!

You guys- kids take stuff like St Patrick’s Day SO seriously. I will post my kids goofy little outfits on snapchat- they are obsessed. They are wearing green, they want green food and they wanted to make sure that they could drive to school in my green car. They also want me to be up to snuff in the festivity department. I had to dig around to find something green and it was not impressive to the girls at all, but I have green eye’s so I am just going to call it a day.

Ultimate Verde Veggie Sandwich- Gluten Free and Vegan from HeatherChristo.comI also had plans to make something with a boat-load of whiskey or green food coloring for you today, but then I just didn’t. I got side tracked and kind of grossed out with all the food coloring so this is what you get instead- lucky you! Because it happens to be the absolute Ultimate Verde Veggie Sandwich! Ultimate Verde Veggie Sandwich- Gluten Free and Vegan from HeatherChristo.com

I had a bunch of other veggies that I was planning to pile on here, but then in an odd and rare moment of self restraint, this was the combo that I actually placed onto the sandwich and this was also the award winning group of ingredients. The rich creamy avocado and all of the slightly charred grilled vegetables were SO good slathered in that garlicky basil walnut pesto and the zippy addition of the balsamic vinegar was an extra delicious add.

I hope that you guys have an awesome day- mine is packed with activity and I plan to end it with one of these sandwiches and that Irish Whiskey I was thinking about all week…

Ultimate Verde Veggie Sandwich!
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Basil Walnut Pesto, makes 1 ¼ cups
  • 2 cloves garlic
  • 2 cups loosely packed basil leaves
  • ¼ cup walnuts
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt
  • Grilled Vegetables
  • 1 zucchini, sliced into ¼” thick bias cuts
  • 1 large yellow bell pepper sliced into 2” wide strips
  • 2 thick slices of red onion rounds
  • 2-3 teaspoons olive oil
  • kosher salt
  • 6 pieces sandwich bread (I used Gluten free- vegan bread)
  • 1 medium ripe avocado
  • 2-3 pieces of fluffy green leaf lettuce
  • optional: balsamic glaze (I used trader joes)
Instructions
  1. Preheat a grill or grill pan over high heat.
  2. For the pesto: In the jar of a blender or bowl of a food processor combine the garlic, basil, walnuts, oil and vinegar. Puree until you have a thick well combined pesto. Season to taste with kosher salt and set aside.
  3. Brush the zucchini, bell peppers and onion with olive oil and sprinkle generously with kosher salt.
  4. Grill the vegetables on each side until the vegetables are tender and have grill marks on both sides. When they are done, set aside.
  5. Toast the bread until golden. Divide the avocado between four of the pieces and smash with a fork and sprinkle with kosher salt.
  6. Top two bottom pieces (that have smashed avocado on them) with a generous amount of grilled vegetables, pesto and a leaf of lettuce, and then add the second layer to both sandwiches just the same. If desired, drizzle with balsamic glaze.
  7. Top the sandwiches with the top piece of bread and then I like to skewer these so that they stay together without falling apart!

 

Recipe by Heather Christo (http://heatherchristo.com)