Recipes and Cooking Avocado and Tomatillo Sandwiches with Pesto Be the first to rate & review! Pickled red onions and homemade herb pesto pack this vegetarian sandwich with flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Chill Time: 30 mins Total Time: 45 mins Servings: 2 Yield: 2 sandwiches Jump to Nutrition Facts Ingredients Sandwiches 4 slices whole grain bread 2 tablespoon Herb Pesto (recipe below) ¼ cup Pickled Red Onions (recipe below) ½ cup large spinach leaves 1 medium tomatillo or tomato, very thinly sliced ¼ avocado, thinly sliced and brushed lightly with lime juice 1 ounce thinly sliced fresh mozzarella cheese ½ cup scored and thinly sliced English cucumber 4 leaf or bibb lettuce leaves Pickled Red Onions 1 large red onion, halved and thinly sliced (2 cups) ½ cup red wine vinegar 1 tablespoon sugar ¼ teaspoon salt Herb Pesto 1 ½ cup packed fresh basil leaves ¼ cup slivered almonds, toasted 2 tablespoon snipped fresh flat-leaf Italian parsley 2 tablespoon snipped fresh tarragon 1 large clove garlic, quartered 3 tablespoon olive oil ¼ teaspoon cracked black pepper ⅛ teaspoon salt Directions Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving. Pickled Red Onions In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using. Herb Pesto In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead. Tip: Try this sandwich stuffed in whole wheat pita bread, between split sandwich thins, or in whole grain foldable flatbreads. To tote: Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If no refrigerator is available, store the lunch out of the sun and away from heat. Rate it Print Nutrition Facts (per serving) 302 Calories 14g Fat 32g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 302 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 375mg 16% Total Carbohydrate 32g 12% Total Sugars 7g Protein 12g Vitamin C 18.2mg 91% Calcium 198mg 15% Iron 3.1mg 17% Potassium 473mg 10% Folate, total 115.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.