Sandwiches are great. Warm sandwiches are even better. And the VERY BEST: making them vegan is also possible with the best pesto in the world and a portion of well-seasoned, juicy grilled vegetables. I’m always excited about sandwiches like a child on the day before Christmas, especially about those that are creatively filled, with many different ingredients and a delicious spread or dressing. That’s why today, you get the best grilled veggie and basil pesto sandwich you can imagine.
The Good Old Bread and Butter
It is like a warm lunch between two slices of bread, from which at best a delicious sauce oozes out and soaks the bread slices nicely. Delicious. But a mess for which it is best to have cutlery and a 1sqm-sized napkin. Afterwards you can wash your face, but what will we do for such a wonderful moment of enjoyment? I even think I know why I love sandwiches so much.
Did you, everyone who was about my age and grew up in Germany, know warm sandwiches before? I honestly didn’t. Here, the good old bread and butter always used to be the highlight that accompanied us through all stages of the day. A slice of bread with butter and cheese for breakfast was wolved down quickly before heading to the tram. Then around noon, on the playground I couldn’t wait to eat my two double decker sandwiches with my favorite cold cuts prepared by mom. A beautiful memory. And in the evening, there was the classic dinner, sometimes with several types of bread, pickles, carrot strips and various types of cold cuts. Cold. That’s how it was.
And someday, through the sitcom King of Queens, I got to know the grilled cheese sandwich. A grilled sandwich? I thought. Fabulous! Is that really possible? And since then, whenever I have the time, I think about how to create great, warm sandwiches. Speaking of grilled cheese. Soon, I’m going to venture back to my vegan cheese making projects, and try to make a vegan hard cheese that you could grate and melt on a slice of bread. Or use for gratinating. Oh my god, a whole new world will open up if that works. Stay tuned and be the first to know when the time comes!
Not Without My Pan
Of course, you can also use any other pesto and bread for this sandwich. I used our gluten free sourdough bread. Rather, the preliminary stage of it, as we are still testing it. However, if you also want to use the original Tastes Like Green Spirit basil pesto for your grilled veggie and basil pesto sandwich you can find the recipe HERE.
If you need a grill pan in which NOTHING, really NOTHING gets burned, and that conjures up a beautiful grill pattern on your vegetables, have a look here. I’ve been using this pan for about two years, and it’s still as if I had just bought it yesterday. Normally, my pans become sticky after a year and everything gets burned after a short time.Print
1 red pepper
4 slices of gluten-free bread or another plant-based bread of your choice
4 tbsp basil pesto
2 handfuls of alfalfa sprouts
some olive oil
1 handful of fresh basil leaves
1 tbsp walnuts
2 tbsp pine nuts
3 tablespoons of olive oil
1 tsp dry yeast
- Finely slice the peppers and the zucchini. Puree the ingredients for the pesto in a tall container or in a food processor.
- Heat a little oil in a grill pan and fry the vegetable slices from all sides until they are nice and soft but still slightly firm and have a nice grill pattern. Season with salt and pepper.
- Toast the bread slices, spread the pesto over it, top with grilled vegetables and sprouts and enjoy when it’s still warm 🙂