Description
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.
Ingredients
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
Instructions
- *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.
- 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.
- 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.
- 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.
- While the tomatoes are roasting, slice the cucumbers, and in a small bowl, mix together the pesto and cream cheese. Set aside.
- 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.
Notes
Adapted from Kathy Casey’s Hippie Dippie Sandwich