Avocado and Tomatillo Sandwiches with Pesto

Pickled red onions and homemade herb pesto pack this vegetarian sandwich with flavor.

Avocado and Tomatillo Sandwiches with Pesto
Photo: Blaine Moats
Prep Time:
45 mins
Chill Time:
30 mins
Total Time:
45 mins
Servings:
2
Yield:
2 sandwiches

Ingredients

  • 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

  • teaspoon salt

Directions

  1. 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.

  2. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.

Pickled Red Onions

  1. 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

  1. 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.

Nutrition Facts (per serving)

302 Calories
14g Fat
32g Carbs
12g Protein
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.

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