Toasted Veggie Club Sandwich – A delectable multi-layered club sandwich made with Camembert, Red Onion, Carrot, Tomato, Fresh Basil and Sacla’ Roasted Pepper Pesto with Cream Cheese. This is a big sarnie, and would make the perfect midweek family supper when served with a big bowl of fresh salad on the side.

with

Sacla’ Roasted Pepper Pesto

It’s always a pleasure when you are asked to work with a company or brand that you already love and use, and so when Sacla’ approached me to create a new recipe using their pesto, as someone who always has a few jars of their pesto tucked away in the pantry, I was extremely pleased to accept the challenge! If you think Pesto is all about basil, you’ll have to think again, as Sacla’ has an amazingly diverse and tasty range of pesto, from the classic No. 1 Basil Pesto to more adventurous and exotic flavours such as their No. 2 Sun-Dried Tomato Pesto, No. 7 Fresh Coriander Pesto, No. 3 Char-grilled Aubergine Pesto and the sublime sounding No. 11 Truffle Pesto.

They also have “Free From” Pesto, Organic Pesto, Fat-Reduced Pesto and some handy little Pesto Pots, which are perfect for picnics and dips, or when you don’t want to open a full jar, as you may be by yourself or going away. I’ve always been a huge fan of pesto, and I have quite a few recipes on Lavender and Lovage that use this handy store-cupboard ingredient…….of which Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella and Pesto Pasta with Parmesan are very popular. Pesto is the busy cook’s secret ingredient – I use it as a base for pizzas, for dips when mixed with cream cheese, as a sandwich filling, as a sauce for baked chicken (and fish), and of course, as a great flavour enhancer for a big bowl of pasta.

Sacla’s set me a recipe challenge to use their No. 4, Roasted Pepper Pesto, which happens to be one of my favourites, and is the flavour that my daughter uses in her signature dish for Chicken, Pesto and Chorizo Pasta Bake. Sacla’ use Italian grown Quadrato d’Asti Rosso peppers from the region of Asti (think of sparkling wine!), which are renowned for their sweetness. They are picked when they are perfectly ripe and brilliantly red, before being slow roasted with yellow peppers, basil, Grana Padano cheese and fresh garlic…..what’s not to like! And, peppers are an exceptionally rich source of vitamin C with a formidable list of antioxidants in them, so tasty and healthy then.

When I started to think of some recipe ideas, I was struck by just how many dishes I could create with this flavour of pesto; here’s some of my random musings…..Pesto Chicken Pasta Bake, Roasted Red Pepper Burgers in Brioche Buns, Cream Cheese Pepper Dip with Crackers, Pepper & Pesto Chicken, Pepper Cheese on Toast, Pesto Chicken Skewers with Pitta Bread, Roasted Red Pepper Spag Bol and Roasted Red Pepper and Cream Cheese Fritatta. However, it was today’s recipe for Toasted Veggie Club Sandwich that I decided to create, as I often think sandwiches are the forgotten heroes (or heroines) of the family supper table, and aren’t just for lunch boxes or picnics. So, I am suggesting that these filling toasted club sarnies are served with a big bowl of seasonal salad for a tasty midweek family supper.

My recipe for this veggie sandwich is shared below, and I suggest that one round could be shared between two children, whilst an adult should be able to manage the complete meal deal here!  Do take a peek at Sacla’s Pesto Range, it really is very diverse and caters to all tastes and dietary requirements…….I’m particularly looking forward to using my jar of No. 11 Truffle Pesto, and I’m thinking a romantic meal for two with a Rich Cream of Wild Mushroom Soup with some cheeky little Truffle Pesto Croutons to accompany it…….just floating seductively on top……what do you think? Or, I may broach the jar of No. 7 Fresh Coriander, and make some Mexican Enchiladas using the pesto as a base for the creamy cheese sauce, or how about some No. 3 Char-grilled Aubergine Pesto in a bowl of risotto?

I hope you feel inspired to make today’s recipe for Toasted Veggie Club Sandwiches, they are so quick and easy to make, and would be the perfect after work or school tea time meal! The recipe is shared below, Enjoy! Karen

*Paid Collaborative Post*

Toasted Veggie Club Sandwich

Print recipe

• Print with main photo
• Print text only

Serves	1
Prep time	10 minutes
Allergy	Wheat
Dietary	Vegetarian
Meal type	Lunch, Side Dish, Snack
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Casual Party
Region	Italian
By author	Karen Burns-Booth

A delicious multi-layered club sandwich made with Camembert, Red Onion, Carrot, Tomato, Fresh Basil & Sacla' Roasted Pepper Pesto with Cream Cheese.

Ingredients

• 3 slices of home-style artisan bread (such as rye, spelt, farmhouse white or sourdough)
• 2 tablespoons cream cheese
• 2 teaspoons Sacla' Roasted Pepper Pesto
• 4 fresh basil leaves
• 1/4 red onion (peeled and thinly sliced)
• 2 tablespoons grated carrot salad (or just grated carrot)
• 1 small tomato (peeled and thinly sliced)
• 40g Camembert cheese (cut into slices)

Note

A delicious multi-layered club sandwich made with Camembert, Red Onion, Carrot, Tomato, Fresh Basil & Sacla' Roasted Pepper Pesto with Cream Cheese.

Directions

Step 1	Mix the cream cheese and Sacla' Roasted Pepper pesto together.
Step 2	Toast the bread and then start to make and assemble the club sandwich.
Step 3	Spread some of the pesto and cream cheese mixture over one slice of toast, then lay the basil leaves on top, followed by half of the sliced red onion and all of the grated carrot/salad.
Step 4	Spread some more of the pesto and cream cheese mixture on to two sides of the next slice of toast, and sit it on top of the other filled slice.
Step 5	Arrange the sliced Camembert cheese and tomatoes on top with the remaining slices of red onion.
Step 6	Spread the remaining pesto and cream cheese mixture over one side of the last slice of toast and sit it spread side down on top of the cheese etc.
Step 7	Press down firmly, and cut the sandwich into two halves, securing them together with toothpicks if necessary.
Step 8	Serve with fresh salad and crisps on the side.