Feed Your Body Friday: Pesto, Arugula, & Tomato Sandwich
We made it to the weekend! Happy Feed Your Body Friday, friends!
Did you know that November 3 is National Sandwich Day?! Not to be confused with National Sandwich Month, celebrated in August. Fun fact: the date
I stopped eating sandwiches for a while because it seemed that I didn’t know what to use other than ham and cheese between two slices of bread. Yawn.
Now that the temperature is cooling down, I’ve had more time to stay in and experiment. I ended up with delicious this Italian-style pesto sandwich. Although it’s nothing revolutionary, it’s a mix of fresh flavours that proves to be a winner. The key with any sandwich is obviously to choose quality ingredients: a good fresh pesto organic tomatoes, and tasty bread.
Let’s get started!
Prep time: 15 minutes
- 2 slices of ciabatta bread (or the bread of your choice)
- 1 tbsp. of basil pesto
- 1 tbsp. of Mayonnaise
- 2 tbsp. green onion chopped
- 1 organic tomato, sliced
- 1 handful fresh arugula, washed and drained
- Salt and pepper, to taste
- Brush the slices of bread with pesto and mayonnaise.
- Cover with green onion.
- Add the tomato slices and arugula.
- Assemble and enjoy!
For this recipe, you will need pesto. I strongly recommend that you do it yourself rather than going for storebought. It makes a bigger difference than you think.
You will probably end up with pesto leftovers, but that’s not a problem because you will have the opportunity to make a dish of pesto pasta in the following days since the pesto you have made can be kept up to 5 days after. You can also freeze it in an ice-cube tray for up to 3 months. It’s definitely worth the extra time and effort. Your tastebuds can thank me later.
Have a good week, Daily Life Family!