Tomato, Squash, and Pesto Open Sandwiches

by Laurel on September 8, 2013

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
(serves 6)

Tomato, Squash, and Pesto Open Sandwiches

1 large whole grain baguette
3 medium-large heirloom tomatoes (any colors)
3 yellow summer squashes
Pinch salt

Pesto ingredients:
1 bunch fresh basil leaves, stems removed
3/4 cup raw cashews
1 tsp. sriracha hot sauce
1 tsp. turmeric
1/2 cup olive oil
Juice from 1/2 lemon
2 garlic cloves, skins removed
Pinch salt

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!

Summer squash
heirloom tomatoes
Pesto on whole grain baguette
Tomato, Squash, and Pesto Open Sandwiches
Tomato, Squash, and Pesto Open Sandwiches
Tomato, Squash, and Pesto Open Sandwiches
Tomato, Squash, and Pesto Open Sandwiches

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Judy September 10, 2013 at 3:15 pm

I love open faced sandwiches.. I actually prefer them to full sandwiches. Never thought of adding sriracha to pesto. Bet it gives it a nice kick!

Laurel September 11, 2013 at 8:56 am

Thanks Judy! I love them too! Let me know what you think of the spicy pesto. It’s subtle but I really like it. I also added turmeric for some extra healthy spice added in.

Sam Terry September 13, 2013 at 6:00 am

Thanks, I tried it immediately and it was totally delicious!! I can offer some alternatives for the pesto sauce: The original italian recipe is with pine nuts, grated parmesan cheese, basil, olive oil and a bit of garlic. Since the pine nuts are very expensive, almonds can also be used instead …however your suggested pesto recipe really gives that “special something” to your recipe and so i would only use the traditional recipe for pasta and not for the sandwiches. Thanks!!

Nancy September 16, 2013 at 9:48 am

I’m cooking this now!

Dining in Qatar September 23, 2013 at 6:27 pm

I actually prefer them to full them too!

gporwal September 27, 2013 at 4:16 pm

I really enjoy this sexy sandwiches.

love them too!

Trenholm M November 9, 2013 at 9:03 pm

The pictures looked so good I just HAD to try this. I’m a vegetarian and I LOVED this sandwich. Thanks for sharing!!

John R. Smith December 6, 2013 at 8:06 am

I love anything with melted cheese on it. Ever since I was a kid, I’ve been making open faced sandwiches (first in the oven, later in the toaster oven), with melted cheese being the crowning glory. These days, the go-to is cheese and ham on a toasted English Muffin–again, open-faced.

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