This roasted tomato cucumber pesto sandwich is going to fill you up and keep you going this summer. With creamy pesto cream cheese, fresh roasted tomato garlic jam, and crispy cucumbers, it is the perfect summer lunch.

Pesto Tomato Cucumber Sandwich on a cutting board with sliced cucumber surrounding it

Dish Count :: 1 Pan, 1 Food Processor, Cutting Board

To say I’m obsessed with this roasted tomato cucumber pesto sandwich would not entirely be an exaggeration, or hyperbolic. This sandwich really has become my singular focus for a healthier lunch when I’m at work. Working at the airport doesn’t always leave room for healthy eating, and with a touch and go pregnancy that what sounds good in the morning could sound utterly disdainful by lunch really has thrown a wrench into my good intentions of packing my lunch every day – which I do.

So spending $8 on a veggie sandwich – no matter how utterly delicious it is – just doesn’t cut it as a long term lunch strategy.

But now that I cracked the code on this sandwich, all is right with the world. And my credit card. 

Pesto Tomato Cucumber Sandwich overhead shot on a cutting board and blue background

If you are every flying through Sea-Tac… 1) let me know. I’ll wave HI, or better yet, come and give you a hug. and 2) stop in a Kathy Casey’s Dish D’lish for her Hippie Dippie Sandwich. The ultimate Caesar with Tabbouleh salad is also another favorite of mine. I recreated it for this Grilled Caesar with Tabbouleh on the blog last year! Its scrumptious.

Anyway, last Thursday I was going through the airport, trucking it on the way back from my meetings and the hungries started. My friend and I stopped in and with favorite sandwich in mind I was bowled over that this was the one day THEY DIDN’T HAVE IT.


Pesto Tomato Cucumber Sandwich

Well, this injustice will not stand! I came home, roasted tomatoes and garlic, and made it myself. SO THERE!

No one puts Megan’s cravings in a corner! With tomatoes coming in strong this year, roast your own with a few cloves or garlic, olive oil, S&P. Or just cut to the chase and buy or can your own tomato jam for this sandwich. A good tomato jam will have all those yummy concentrated tomato flavors. The sunflower seeds on there just add a little extra crunch to go with the cucumbers, and if you’re feeling feisty add in some sprouts like I did to this one.

Ingredients for Roasted Tomato Cucumber Pesto Sandwich

  • Tomatoes
  • Olive Oil
  • Garlic
  • Salt and Pepper
  • Sourdough Bread
  • Cream Cheese
  • Pesto
  • Cucumber
  • Roasted Sunflower Seeds
  • Clover Sprouts
Pesto Tomato Cucumber Sandwich with sliced cucumbers and roasted tomatoes on top sitting on a cutting board

The pesto cream cheese is a must have component to this roasted tomato cucumber pesto sandwich. You can make your own, or if you’re in a rush, a savory flavored cream cheese would do wonderfully. Mix and match it to suit your taste buds!

Get MORE utterly delicious veggie sandwiches here!

Green Goddess Cream Cheese Sandwich – Foodie Crush

Portobello Veggie Sandwich – Lemons for LuLu

Ultimate Hummus Veggie Sandwich – Bless This Mess

Get more Pesto recipes below

Easy Pesto Chicken Pasta Skillet

Grilled Chicken Pesto Pizza

Roasted Red Pepper Pesto Parmesan Stuffed Artichokes

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Pesto Tomato Cucumber Sandwich

Roasted Tomato Cucumber Pesto Sandwich

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  • Author: Megan Keno
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 1 hour
  • Yield: 2 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This roasted tomato cucumber pesto sandwich is going to fill you up and keep you going this summer. With creamy pesto cream cheese, fresh roasted tomato garlic jam, and crispy cucumbers, it is the perfect summer lunch.


Units Scale
  • 1 pound Tomatoes, quartered and seeded
  • 2 Tbsp Olive Oil
  • 3 Cloves Garlic, peeled
  • Salt and Pepper
  • 4 slices Sourdough Bread, lightly toasted
  • 1/2 cup Cream Cheese, softened
  • 2 Tbsp Pesto
  • 1 Cucumber, sliced thinly
  • 3 Tbsp Roasted Sunflower Seeds
  • Clover Sprouts, optional


  1. *Note* If using prepared tomato jam, skip to Step 5. Preheat the oven to 400 degrees. Quarter the tomatoes, and remove the seeds and inner gooey bits.
  2. Place them in an oven proof skillet, or on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Nestle the peeled garlic in between the tomato slices to roast.
  3. Roast the tomatoes for 25-30 minutes. Check that the garlic doesn’t begin to burn. Reduce the heat if the oil starts to smoke.
  4. Allow the tomatoes to cool until they are ready to handle. Place them in a food processor and pulse until they are chunky and the garlic has broken down. Drain away any juices that remain. Set aside to cool completely.
  5. While the tomatoes are roasting, slice the cucumbers, and in a small bowl, mix together the pesto and cream cheese. Set aside.
  6. To assemble. Smear the toasted sourdough with pesto cream cheese. Top with sliced cucumbers, tomato jam, sunflower seeds, and sprouts if using. Top with the other slice of sour dough, slice and devour.


Adapted from Kathy Casey’s Hippie Dippie Sandwich