Avocado and Tomatillo Sandwiches with Pesto

SANDWICHES

Ingredients

• 4 slices whole grain bread
• 2 tablespoons Herb Pesto (recipe below)
• 1/4 cup Pickled Red Onions (recipe below)
• 1/2 cup large spinach leaves
• 1 medium tomatillo or tomato, very thinly sliced
• 1/4 avocado, thinly sliced and brushed lightly with lime juice
• 1 ounce thinly sliced fresh mozzarella cheese
• 1/2 cup scored and thinly sliced English cucumber
• 4 leaf or bibb lettuce leaves

Directions

1. Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down.
2. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.

Tips

• Try this sandwich stuffed in whole wheat pita bread, between split sandwich thins, or in whole grain foldable flatbreads.
• Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If no refrigerator is available, store the lunch out of the sun and away from heat.

Pickled Red Onions

Ingredients

• 1 large red onion, halved and thinly sliced (2 cups)
• 1/2 cup red wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

Herb Pesto

Ingredients

• 1 1/2 cups packed fresh basil leaves
• 1/4 cup slivered almonds, toasted
• 2 tablespoons snipped fresh flat-leaf Italian parsley
• 2 tablespoons snipped fresh tarragon
• 1 large clove garlic, quartered
• 3 tablespoons olive oil
• 1/4 teaspoon cracked black pepper
• 1/8 teaspoon salt

Directions

1. In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead.