Three-Cheese Veggie Sandwich for #SundaySupper

Three-Cheese Veggie Sandwich

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

This is a hearty vegetarian sandwich that’s packed with flavor. It is absolutely satisfying. I made my own sun-dried tomato pesto and threw in some walnuts for a nice crunch factor, but use your favorite store-bought pesto if you like.

8 slices seeded or multigrain bread (see page 301), toasted
1 cup Sun-Dried Tomato and Walnut Pesto (page 320)
1/2 cucumber, sliced into 1/8-inch-thick rounds
Salt and freshly ground black pepper, for seasoning
4 slices provolone cheese
4 slices cheddar cheese
4 slices Swiss cheese
1/2 avocado, thinly sliced
1/2 cup thinly sliced sun-dried tomatoes
1 cup alfalfa or green leaf sprouts
1 teaspoon olive oil

1. Arrange the toast slices in a single layer on a work surface. Spread 2 tablespoons of the Sun-Dried Tomato and Walnut Pesto on each slice of bread. On 4 of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice each of provolone, cheddar, and Swiss cheese on top of the cucumber. Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.
2. In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper. Spread 1/4 cup of the sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.

Makes 4 servings
Per serving (not including pesto, see below): 389 calories, 16g fat (6g sat), 31mg cholesterol, 853mg sodium, 33g carb, 7g fiber, 7g sugar, 31g protein

Nutritional Analysis: This sandwich is a good source of Protein, Calcium, Phosphorus, Manganese and Selenium. (Source: nutritiondata.com).

Sun-Dried Tomato and Walnut Pesto

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

As good as it is on the Three-Cheese Veggie Sandwich (page 36), this pesto can be used for lots of other things. Try it over pasta or tossed with vegetables, or throw a few spoonfuls of it into a bowl with salad fixings and use it as a dressing.

1/2 cup walnut halves or pieces, toasted
1 teaspoon minced garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup whole sun-dried tomatoes
1/4 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Finely grated zest of 1 lemon
1 teaspoon of freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil

Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.

Makes 6 servings (1-1/2 cups)
Per serving (4 tablespoons): 250 calories, 26g fat (4g sat), 2mg cholesterol, 300mg sodium, 4g carb, 1g fiber, 2g sugar, 3g protein

Nutritional Analysis: This pesto is very low in Cholesterol and is also a very good source of Vitamin K. (Source: nutritiondata.com).

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Sunday Supper NYE Desserts:

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