Artichoke, Broccoli and Pesto Mayo Sandwiches on Homemade Bread
These sandwiches will blow your mind. The roasted vegetables and pesto mayo add layers of flavor and the fresh, soft, homemade sandwich bread takes them to a whole new level. My meat loving boys raved about this recipe and have already requested that I make it again.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
Ingredients
1 head of broccoli, chopped into small pieces
1 can of artichoke hearts, rinsed thoroughly and chopped into small pieces
2 cloves of garlic, minced
drizzle of extra virgin olive oil
salt and pepper to taste
Fontina cheese, sliced
¾ cup good mayo
¼ cup pesto, homemade or store bought
Lemon zest from 1 lemon
Fresh Spinach (a few handfuls)
Sliced fresh sandwich bread
I used this recipe: Classic Sandwich Bread | King Arthur Baking
Serve with french fries or potato chips.
Instructions
Preheat oven to 375°
Chop the broccoli and artichokes and mince the garlic. Spread the veggies evenly on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Roast in the oven for about thirty minutes, or until the broccoli is cooked through and slightly browned.
While the veggies are roasting, mix the mayo, pesto and lemon zest together in a small bowl. Rinse and chop the spinach. Slice the Fontina cheese.
I highly recommend making homemade bread for this recipe. It tastes so much better and is easy to make. Trust me. You will not regret the extra effort.
To assemble the sandwiches, smear a small amount of the pesto mayo on each piece of bread. Spoon some of the broccoli, artichoke, garlic mixture on one piece of bread. Add a slice of Fontina cheese and top with some fresh spinach. Then top with the other slice of bread. Serve with French fries or potato chips. Enjoy!
Keywords: dinner, sandwiches, vegetarian