Makes: 1 Sandwich Prep time: 30 minutes Total Time: 45 minutes
Ingredients:
- For the Sandwich
- 2 slices of your favorite bread, we chose a hearty multigrain seeded bread
- 1.5 oz Miyoko’s or Kite Hill cream cheese flavor of your choice
- 2 oz sun dried tomato pesto (recipe below)
- ½ a carrot shredded
- ½ avocado
- Handful of mixed sprouts (we use alfalfa, broccoli, sunflower or pea shoot)
- 1-2 leaves red butter lettuce
Sundried tomato pesto:
Makes approx 2 cups (enough for 8-10 sandwiches)
Recipe by: Alexa Weilbel
- ⅔cup plus 1 tablespoon extra-virgin olive oil
- ½cup drained jarred, oil-packed sun-dried tomatoes (about 3½ ounces), roughly chopped
- ½cup coarsely chopped walnuts (a scant 2½ ounces)
- 3 tablespoons double-concentrated tomato paste (or ⅓ cup tomato paste)
- 3 garlic cloves, roughly chopped
- Kosher salt and black pepper
- ½ cup drained chopped, jarred roasted red peppers (about 4 ounces)
- 1½ ounces finely grated Parmesan (about 1 packed cup),
- Optional: 1 teaspoon red-pepper flakes, if you want it spicy, we left it out
