Wednesday, May 1, 2013

Pesto on Roasted Veggie Sandwiches

Monday for dinner my boyfriend and I decided to try our hand at mixing up some vegan pesto using basil, pine nuts, olive oil, garlic, salt, and Parmela vegan parmesan.  The store-bought basil (our plant is looking a little ill and didn't have enough leaves for the task) definitely under-performed.  The pesto came out less basil-y than we normally prefer, and in too dark of a green color.  
The goal of the pesto was to use in making a roasted vegetable sandwich spread with basil and the leftovers of the garlic cashew cream sauce I made Saturday night.  We didn't have enough to use as a sauce again, but we had just enough leftover to use as a cheese-like spread. 

Using a big ciabatta loaf we picked up at Wegmans, I spread pesto on one half and the cashew cream on the other. 

We topped the sandwiches with roasted egg plant and red peppers - I might have roasted the eggplant a little too long ... it looks a little black there, doesn't it? 
We ended up with huge sandwiches - the kind it's almost impossible to get your mouth around to take a bite.  You could also only barely taste the cashew cream with everything else that was going on, but that's all right.  They were still tasty and I would definitely make these again.  

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