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Toasted Open Face Pesto & Tomato Sandwich

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Ingredients

  • 2 slices Alvarado Street Bakery Sprouted Sonoma bread
  • 1 teaspoon of coconut oil
  • 1 cup of basil
  • 1 cloves of garlic
  • 1 tablespoon of fresh lemon juice
  • ½ cup raw unsalted almonds
  • 2-3 tablespoons of olive oil
  • Pinch of sea salt
  • 2 - 3 thick slices of heirloom tomato

Instructions

  • In a food processor add ½ cup of raw unsalted almonds and pulse until well chopped.
  • Add 1 cup of basil, 1 clove of garlic, 1 tablespoon of lemon juice, 2-3 tablespoons of olive oil and sea salt. Pulse together again until creamy.
  • Top Sprouted Sonoma Bread with pesto and thick slices of fresh heirloom tomato.
  • In a large sauté pan over medium heat, add one teaspoon of coconut oil. When the oil is hot, add your open face sandwiches & cook until the bottom of the bread is crispy.

Notes

This recipe feature's Alvarado Street Bakery's Sprouted Sonoma Bread
Servings: 1