Description
This Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) is a delicious and easy-to-make vegetarian option that’s perfect for a quick meal or appetizer. With layers of basil pesto, sharp cheddar cheese, ripe tomatoes, and fresh basil, this baked sandwich offers a burst of flavors in every bite.
Ingredients
Scale
Baguette:
- 1 baguette (sliced in half lengthwise)
Basil Pesto:
- 1/3 cup basil pesto (store-bought or homemade)
Cheddar Cheese:
- 1 1/2 cups shredded sharp cheddar cheese
Ripe Tomatoes:
- 1–2 ripe tomatoes (thinly sliced)
Seasoning:
- Salt and black pepper to taste
Olive Oil (optional):
- 1 tablespoon olive oil for drizzling
Garnish (optional):
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the baguette: Place the baguette halves cut-side up on a baking sheet.
- Spread pesto and cheese: Spread the pesto evenly over the cut surfaces of the bread. Sprinkle the shredded cheddar cheese over the pesto.
- Add tomatoes and season: Top with overlapping slices of tomato, then season with salt and black pepper.
- Bake: Bake for 8–10 minutes until cheese is melted and bubbly and bread is toasted. Broil for 1–2 minutes for extra crispness.
- Finish and serve: Remove from the oven, drizzle with olive oil if desired, and garnish with fresh basil leaves. Slice and serve warm.
Notes
- Add sliced avocado, red onion, or a fried egg for a heartier version.
- This sandwich is great as a party appetizer when cut into smaller pieces.
Nutrition
- Serving Size: 1/4 baguette
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg
