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These Open-Faced Burst Tomato & Pesto Sandwiches are flavor-packed with seasoned tomatoes, vegan basil pesto, arugula and balsamic vinegar | ThisSavoryVegan.com #thissavoryvegan #veganpesto #vegansandwich
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5 from 4 votes

Open-Faced Burst Tomato & Pesto Sandwiches

These Open-Faced Burst Tomato & Pesto Sandwiches are flavor-packed with seasoned tomatoes, vegan basil pesto, arugula and balsamic vinegar.
Course lunch
Cuisine American
Keyword sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 348kcal

Ingredients

FOR THE BASIL PESTO

  • 2 cups basil gently packed
  • ½ cup pine nuts
  • 2-3 cloves garlic peeled
  • 1 lemon juiced
  • salt & pepper to taste
  • ¼-1/2 cup olive oil

FOR THE SANDWICHES

  • 1 baguette (approx. 12 inches long) I used ciabatta
  • olive oil
  • 12 oz cherry tomatoes halved
  • salt & pepper to taste
  • red pepper flakes optional
  • arugula
  • fresh basil
  • balsamic vinegar

Instructions

  • Combine all of the pesto ingredients (except the olive oil) in a food processor. Pulse a couple of times until combined, scraping down the sides as needed. Slowly add the olive oil until your desired consistency is reached - I used ¼ cup because I wanted a chunkier pesto. Taste and adjust seasonings as needed.
  • Heat 1 tablespoon of olive oil in a pan over medium heat. Add the tomatoes and a sprinkle of salt, pepper & red pepper flakes. Cook until tomatoes start to burst (approx. 5-7 minutes). Remove the pan from the heat and set aside.
  • Cut baguette down the center and into 4 equal pieces. Spray or brush with olive oil. Heat a griddle over medium-high heat. Place the olive oil side down on the pan and cook until toasted. Remove from the heat.
  • To assemble, spread an equal amount of pesto on each slice of bread, followed by the tomatoes, a handful of arugula, basil, balsamic vinegar and more black pepper.
  • Serve warm or at room temperature.

Video

Nutrition

Calories: 348kcal | Carbohydrates: 25g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Sodium: 207mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Iron: 3mg