Pickled Beet and Pesto Sandwiches

Name: Pickled Beet and Pesto Sandwiches
Ingredients: 1 pint Pickled Beets; 6 ounces feta cheese, sliced; 1 cup roughly chopped fresh cilantro; ¼ cup pepitas (hulled pumpkin seeds), toasted; ¼ cup pepitas (hulled pumpkin seeds), toasted; Pinch of salt; ¼ cup finely grated Parmesan cheese; 4 square-ish ciabatta rolls, split and toasted; 3 to 4 tablespoons extra-virgin olive oil

Preparation info

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Ingredients

1 cup roughly chopped fresh cilantro
¼ cup pepitas (hulled pumpkin seeds), toasted
¼<

Sandwich
Spring
Vegetarian
Easter

Method

Put the cilantro, pepitas, Parmesan cheese, and salt in a mini food processor and pulse to finely chop. Add the oil, a tablespoon at a time, processing to make a smooth paste. Spread pesto on the cut rolls, top with the beets and feta cheese, and close to serve sandwich style.