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Summer Crudités & Pesto Sandwich With Lemon-Dressed Arugula

Layers of crunchy, colorful crudités and bright, peppery greens come together with a nutty, rich pesto in the ultimate (delicious!) vegetable-forward sandwich that will satisfy all summer long.
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Ingredients
  

  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp rice wine vinegar
  • 2 tsp pure maple syrup
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 4-5 cups loosely packed baby arugula
  • 2-4 soft sandwich rolls or ciabatta rolls cut in half or 4-8 slices good-quality sourdough or multigrain bread
  • 4-6 ounces fresh goat cheese or plant-based cream cheese, softened at room temperature
  • 1/2 cup Pistachio-Basil Pesto recipe follows
  • 2-3 cucumbers, trimmed and peeled
  • 3-4 rainbow carrots, trimmed and peeled
  • 8 radishes, trimmed and thinly sliced
  • 2 medium avocados, sliced lengthwise, 1/4 inch thick

Pistachio-Basil Pesto

  • 3 cups packed fresh basil leaves (about one 5-ounce bunch)
  • 1 small to medium garlic clove, peeled
  • 1/2 cup toasted pistachios (or almonds, pine nuts or walnuts)
  • 1/2 cup extra virgin olive oil, plus more as needed
  • Fine sea salt
  • 1/2 cup finely grated Parmesan cheese

Instructions
 

Summer Crudités & Pesto Sandwich

  • Whisk together the lemon juice, rice wine vinegar, maple syrup, ¼ teaspoon salt, ¼ teaspoon pepper and olive oil in a small bowl or 2-cup liquid measure. In a medium bowl, toss the arugula with about half of the dressing. Adjust the dressing with salt and pepper to taste. Reserve the remaining dressing.
  • If you are using rolls, slice them open; if using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
  • Evenly spread the goat cheese (or plant-based cream cheese) on the bottom half of each sandwich to cover the bread. Evenly and generously spread pesto directly on the top half to coat. Use a vegetable peeler to peel the cucumber into wide ribbons, piling them on top of each other to cover the full surface of the bread and making a thick layer of cucumber on each bottom half of the sandwich. Tuck and bunch the cucumber ribbons to ensure they are not hanging out of the bread. Use the peeler to peel the carrots in the same way, placing them in a single or double layer over the top of the cucumber stack. Place the radishes evenly over the top to cover in a single layer. Spoon some of the lemon dressing over the top of the crudités. Place the avocado slices in a single layer over the top of the crudités. For each sandwich, top the avocado with at least 1 heaping cup of dressed arugula. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

Pistachio-Basil Pesto

  • Blanch the basil leaves for a few seconds in boiling water until they just wilt, then transfer to a bowl of ice water to shock them. Lift the leaves and transfer them to a small colander to drain. Gently squeeze out excess water.
  • Place the garlic in the food processor and process on high until pulverized. Add the pistachios and process on high for about 20 seconds, until finely broken down. Add the basil and pulse about 8 times to chop it; now process on low until just combined. Scrape down the sides of the bowl and add the oil and a pinch of salt. Process on high until it reaches your preferred consistency. Add more oil oil loosen if you'd like (for this sandwich, I like a fairly coarse purée). Add the cheese, if using, and process on low until just combined. The pesto will keep tightly covered in the refrigerator for up to 3 days. You can freeze it for up to 3 months.

Notes

NOTE: You can use toasted pine nuts, walnuts, or almonds in place of the pistachios.
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