It’s late summer and I’ve been enjoying the last of the fresh tomatoes and summer veggies still in season. To my surprise, Trader Joe’s has been selling affordable boxes of gorgeous heirloom tomatoes and bright summer squashes that looked almost fluorescent. Their bright colors inspired me to make these open-faced sandwiches with a decadent pesto spread that leaves out the cheese but packs in all the flavor.
Cheers to the last few weeks of summer! We’re already starting to get a taste of fall weather here in NYC. The change of season is so refreshing.
Tomato, Squash, and Pesto Open Sandwiches
1 bunch fresh basil leaves, stems removed
3/4 cup raw cashews
1 tsp. sriracha hot sauce
1 tsp. turmeric
1/2 olive oil
Juice from 1/2 lemon
2 garlic cloves, skins removed
Preheat your oven to 400 degrees.
In a food processor or blender, combine the basil, cashews, sriracha, turmeric, olive oil, lemon juice, garlic cloves, and salt. Process on high until mostly smooth (you can leave it slightly chunky). Set aside.
Dice the tomatoes and drain off any excess juice. Cut open the squashes into long thin slices (see pictures below). Cut open the baguette and open out flat on a baking sheet.
Spread the pesto on top of the open baguette (be generous with the pesto!). Layer slices of squash on top, and then top with tomatoes. Sprinkle a little salt of top.
Roast the sandwiches in your oven for about 12-15 minutes until the bread is crispy and the squash has softened. Using a bread knife, cut the baguette into smaller size sandwiches, about 4 inches long. Serve warm.
*Note: The pictures below show a small baguette. You’ll want a bigger, long baguette for the portions listed in this recipe and you will cut it into small pieces as shown in the pictures here. Let me know if you have any questions!Pin It