Grilled Veggie Pesto & White Bean Sandwich
Prep Time: 20 Mins
Cook Time: 0 Mins
Total Time: 20 Mins
Serves: 2
This is the perfect sandwich for when you're craving a little pesto but looking for a healthy wholesome lunch. The white beans provide a great plain base to soak up the pesto while also providing a punch of protein.
Ingredients
1 red pepper
1 zucchini
1 tablespoon olive oil
Salt to taste
1 398 ml can of white kidney beans, drained and rinsed
4 tablespoons pesto (homemade or store-bought)
Handful of arugula
2 ciabattas (or 4 pieces of artisanal bread)
Directions
Preheat the oven's broiler and set the rack about 4-5 inches from the top. Slice zucchini into long vertical strips, brush with oil and season with salt and pepper. Place zucchini slices on a baking sheet along with the red pepper on its side so its stem is parallel with the sheet. Broil the veggies, turning the red pepper as one side starts to get charred (about 3-4 minutes per side), rotating until fully cooked. Flip the zucchini halfway through cooking, it might take less time than the red peppers, so remove from the oven when cooked. When the red pepper is cooked, loosely cover it with foil so that steam will help the skin shrivel away. Once cool enough to handle, the charred skin should peel right off, break the pepper open removing the seeds and the stem. Cuts the pepper into 2 cm strips and lightly salt.
Meanwhile, in a medium bowl, add the white beans and the pesto. Using a fork crush the beans to create a chunky paste, while still leaving some of the beans intact. Taste the mixture and salt as needed.
To assemble the sandwich, cut the ciabatta open and spread the white bean mixture on one side of the bread. Top with slices of zucchini, red pepper, and a handful of arugula (if desired, spread some pesto on the bread as well).
