Green from top to bottom with pesto, Irish mature cheddar, and avocado, this sandwich is a hearty way to celebrate Saint Patrick's Day!
Ingredients
- 2 slices La Brea Bakery New York Rye Loaf
- 2 ounces sliced or shredded sharp white cheddar
- ¼ cup English cucumber, sliced
- ¼ Granny Smith apple, sliced
- ½ small avocado, sliced
- 1 ounce sprouts or micro-greens (preferably clover)
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For the Pesto (Makes more than you need):
- 3 ounces fresh watercress or arugula
- 1 garlic clove
- ½ cup toasted walnuts
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Approx. 3 ounces good quality extra virgin olive oil
Preparation
DIRECTIONS
- To make the pesto, add the watercress (or arugula), garlic, walnuts, salt and pepper to a small blender. Turn the blender on to low, then slowly drizzle olive oil through the opening until the pesto reaches the desired consistency. Pesto can be stored in an airtight container in the refrigerator for up to one week.
- To build your sandwich, lightly toast bread, then spread both slices generously with pesto.
- Layer cheese, cucumbers, apple, avocado, and sprouts on top of the pesto on one slice of the bread.
- Close the sandwich with the second slice of bread and press down lightly before cutting it in half. Serve.
