Ingredients
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For Basil Pesto
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2 cloves Garlic
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1⁄4 cup toasted Pine Nuts
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2 cups clean, dry Basil
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2⁄3 cup extra-virgin Olive Oil
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1 Lemon Zest
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1 teaspoon Lemon Juice
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1⁄2 cup Parmesan Cheese
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Salt
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Black Pepper
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For Pickled Red Onion
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1 pint Sugar
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1 cup Salt
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1 quart distilled White Vinegar
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1 medium red Beetroot
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1 pound sliced Red Onion
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To Complete
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1 Brioche
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½ Cucumber
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½ Avocado
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2 pieces thinly sliced Muenster Cheese
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1⁄4 cup assorted Sprouts
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5 leaves butter Lettuce
Directions
Steps
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1
Done
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For Basil PestoAdd garlic and pine nuts to a mortar and pestle or food processor, and grind to make a fine paste. Quickly mix in basil to just purée (too much will make it turn dark and muddy). Stir in olive oil, lemon zest and juice, cheese, and salt and pepper. Season to taste. |
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2
Done
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For Pickled Red OnionAdd sugar, salt, vinegar, and beets to a saucepan. Bring to boil over high heat and simmer uncovered for about 5 minutes. Place sliced onions in a large bowl. Pour beet-vinegar mixture over red onions to cover. Add a layer of plastic wrap directly to top of onions while hot. Let sit and cool to room temperature. Refrigerate for at least 2 hours before using. Pickled onions will keep in the refrigerator for up to 2 weeks in covered container. |
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3
Done
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To CompleteSpread both sides of brioche roll with about 2 tablespoons of Basil Pesto. Layer sandwich with thin slices of cucumber, avocado, Pickled Red Onion, Muenster cheese, assorted sprouts, and butter lettuce. What you end up with is a highly satisfying vegetarian sandwich (that’s fun to look at, too!). |
