The Veggie Pesto Sandwich That’s Perfect for Packing

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Looking for lots of flavor at lunchtime? This Veggie Pesto Sandwich packs a punch, all while being meatless, portable, and budget-friendly.

Veggie Pesto Sandwich on a cutting board

My friend Alison is so great at discovering new flavor combinations like this coconut berry salad for instance. I love it when we’re at potlucks together because I get all kinds of great ideas. This sandwich is one of them. Alison prepared it with a layer of turkey in it which was amazing, but I knew it would be good as a meatless sandwich. And it is!

In fact, my 20yo who doesn’t typically eat anything meatless — he even added tuna to my quinoa chili last time [insert eye roll] — but he really liked this Veggie Pesto Sandwich, particularly the crunch of the veggies.

One of the things that attracted me to this sandwich was the use of zucchini. Yes, really! It’s about this time every year that zucchini growers all around the northern hemisphere wonder what they can do with their zucchini. Layering it in a pile of pesto really works. 

How Do I Make A Veggie Pesto Sandwich? 

Similar to my Picnic Sandwich, this Veggie Pesto Sandwich is very make-ahead and packable, when wrapped carefully. I have one kid in particular who needs to up his calories but is often too lazy to make himself a snack. Having portions of this sandwich ready to go in the fridge solves that dilemma.

  1. On a large cutting surface, split the French loaf lengthwise with one edge still attached. Open the loaf wide.
  2. Layer the bottom half with a bed of lettuce. Add a layer of carrots, then tomatoes, then onion.
  3. On the top half of the sandwich, spread the pesto to taste. Layer the zucchini on top of the pesto. Season both halves with salt and pepper.
  4. Fold the sandwich closed and wrap tightly with plastic wrap. Refrigerate until ready to serve.
  5. If you prefer, you can use smaller Italian rolls instead of the large loaf to prepare the sandwiches.

Feel free to add avocado, a hard-cooked egg, or even sliced turkey into this sandwich. They’ll all be delicious! 

Veggie Pesto Sandwich in half assembled

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. Pesto is your big ticket items here. Stock up when you see a good sale.
  • Shop at Costco. When I did my big grocery store showdown, I learned that Costco has the best price for a lot of the things I buy, plus they sell all the ingredients needed for this recipe. I love their pesto because it is safe for my daughter who’s allergic to walnuts and peanuts. (Other store brands use walnuts in theirs.)
  • Use this Rustic Basil sauce instead for a nut- and dairy-free option that’s a bit cheaper because it’s, well, nut- and dairy-free.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

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Veggie Pesto Sandwich
Prep Time
15 mins
Total Time
15 mins
 

A veggie pesto sandwich that's perfect for packing!

Course: Main Course
Cuisine: American
Keyword: pesto, sandwich, vegetarian
Servings: 4 servings
Calories: 375 kcal
Author: Jessica Fisher
Ingredients
  • 1 large loaf French bread
  • 2 cups shredded lettuce baby greens, or baby spinach
  • 1 cup shredded carrots
  • 1 to 2 tomatoes sliced
  • small red onion sliced
  • 1/4 cup to 1/2 cup pesto depending on your tastes
  • 1 medium zucchini thinly sliced
  • freshly ground black pepper
Instructions
  1. On a large cutting surface, split the French loaf lengthwise with one edge still attached. Open the loaf wide.
  2. Layer the bottom half with a bed of lettuce. Add a layer of carrots, then tomatoes, then onion.
  3. On the top half of the sandwich, spread the pesto to taste. Layer the zucchini on top of the pesto. Season both halves with salt and pepper.
  4. Fold the sandwich closed and wrap tightly with plastic wrap. Refrigerate until ready to serve.
  5. If you prefer, you can use smaller Italian rolls instead of the large loaf to prepare the sandwiches.
Nutrition Facts
Veggie Pesto Sandwich
Amount Per Serving
Calories 375 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 687mg30%
Potassium 409mg12%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 6g7%
Protein 13g26%
Vitamin A 5935IU119%
Vitamin C 11.6mg14%
Calcium 94mg9%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Rebekah says

    Ha ha! I know it’s supposed to say 1/4 cup, but just the thought of putting 14 cups of pesto on this sandwich totally cracks me up. This recipe looks awesome! I will surely be making it this week!!!

  2. Roberta says

    Yum! Provolone would be tasty with this as well.

  3. Alice E says

    Cheese does sound good, but lately my cheese of choice is Havarti!

  4. Jennifer says

    Yum! Aldi’s carries green and red pesto, and they are both delicious. We have zucchini coming out of our years right now. These will make for some very tasty lunches this week.

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