EZ Basil Pesto Sandwich

Open face Basil Pesto Sandwich

It was a typical Monday. The day was a whirlwind filled with every Murphy’s Law scenario imaginable. By 5 PM, I was panting for nourishment. Waiting more than 5 minutes for something to cook was not an option.

So what does Blimpy Girl do when pursued by a hunger attack… and trying to avoid the Cheez-it box and chocolate hidden in the 4th drawer next to the dishwasher? OK, OK, I’m getting a little sidetracked just thinking of what could of been… chocolate melting in my mouth intermingled with a handful (or two) of Cheez-its…

My strong will prevailed. Instead I walked outside, picked some fresh basil leaves from the garden and made these open-faced sandwiches.

Open face basil & tomato sandwich

Ingredients

  • Two slices French baguette bread (I used poppy seed flavor)
  • 2 slices of tomato
  • 2 tablespoon of marinara sauce
  • Onion slice cut in half
  • 4 teaspoons artichoke & asiago tapenade/pesto (purchase at Costco)
  • 5 pitted Kalamata olives cut in half
  • 2 tablespoons shaved/grated Parmesan cheese
  • 4 fresh basil leaves, roughly chopped

How To

Add the following to each bread slice:

One tablespoon marinara sauce, 1/2 of the chopped basil, 1/2 of the sliced onion, 1 tomato slice, 1/2 of kalamata olives, a layer of cheese and 2 teaspoons tapenade/pesto.

Bake in toaster oven until bread is toasted and cheese has melted. About 5 minutes. You’re in the neighborhood of 302 calories for two open face sandwiches. Add a garden fresh salad with tomatoes and shredded carrots (drizzled with garlic balsamic vinegar) for an additional 20 calories.

Oops, let’s not forget the drink of choice for this dish… Pinot Grigio. A four-ounce serving will add an additional 98 calories. If you opt for Chardonnay, add 80 calories.

 

 

 

 

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