Remember my caprese salad with pesto? Well this is basically the same exact thing except in the form of a sandwich.
When I make lunch for D and me he gets a salad or pasta dish and I get a sandwich. Let’s face it, his metabolism can handle the extra carbs during the day, while mine can’t.
And so instead of cooking two completely separate meals I like to make things that can go both ways the salad ingredients can be stuffed in between two slices of bread or the pasta toppings can be sprinkled or a salad.
You see, after 10 months of travel our combined weight hasn’t changed; we’re always in equilibrium – it’s just that while my weight has shot up, D’s has gone down.
And I’m actively trying not to gain weight while D has to do the opposite.
The injustice of it all.
Luckily I do love my salads though and can live without bread, but if you’re more the sandwich than the salad type I’ve got lunch for you.
A simple sandwich full of fresh summer produce flavors. Who said a vegetarian sandwich can't be delicious.
10 minPrep Time
10 minTotal Time
- 1 mozzarella ball, sliced
- 1 tomato, thinly sliced
- handful basil, slivered
- handful salad greens
- 1/2 tablespoon basil pesto
- 1/2 tablespoon sun dried tomato pesto
- Spread basil pesto one on slice of bread, and tomato pesto on the other.
- Layer the mozzarella, tomatoes and salad greens on one slice and top with the other.
- Makes 2 sandwiches