Name: Spinach, Tomato, and Pesto Sandwich
Yield: Makes 1 Sandwich
Ingredients: ¼ cup baby spinach, firmly packed; 2 tablespoons Fresh Basil Pesto, Arugula-Spinach Pesto, Cilantro Pesto, or Kale Pesto; ¼ cup alfalfa sprouts (optional); 2 slices 100% sourdough spelt or wheat bread or gluten-free vegan bread; 1 tomato, thickly sliced

Preparation info

Makes
1
Sandwich

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This sandwich is a gourmet treat. You won’t feel your low-FODMAP vegan diet is lacking in anything once you take a bite of this unbeatable combination. If you have access to fresh summer basil for the pesto and a tomato straight off the vine, all the better.

Ingredients

2 slices 100% sourdough spelt or wheat bread or gluten-free vegan bread
2 tablespoons Fresh Basil Pesto, A

Sandwich
Vegan
Summer

Method

Spread one side of each bread slice evenly with the pesto. Over the spread on one bread slice put a layer of the tomato, followed by a layer of the spinach, and finally a layer of the optional sprouts. Cover with the other bread slice, spread-side in. Slice on the diagonal and serve immediately.

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Spinach, Tomato, and Pesto Sandwich

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