Low Sodium Pesto Sandwich
Elevate your sandwich game with this vibrant and nourishing Low Sodium Pesto Sandwich recipe! Featuring a homemade, flavor-packed pesto made from fresh basil, unsalted sunflower seeds, Parmesan cheese, and a hint of lemon, this recipe is designed to be heart-healthy and lower in sodium without sacrificing taste. Layered with creamy mozzarella, juicy tomato slices, creamy avocado, and crisp baby spinach, all atop toasted whole grain bread, this sandwich is a balanced delight that’s as nutritious as it is delicious. Ready in just 20 minutes, it’s perfect for a quick lunch, light dinner, or even a satisfying vegetarian meal option. Packed with bold yet wholesome flavors, this recipe is a must-try for pesto lovers looking to enjoy a healthier twist on a classic sandwich.
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 0.25 cup unsalted sunflower seeds
- 0.25 cup freshly grated Parmesan cheese
- 2 cloves garlic
- 0.5 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon freshly ground black pepper
- 4 slices whole grain bread
- 4 slices fresh mozzarella cheese
- 1 large tomato
- 1 medium avocado
- 1 cup baby spinach leaves
Instructions
To prepare the low-sodium pesto, combine the fresh basil leaves, unsalted sunflower seeds, Parmesan cheese, and garlic cloves in a food processor. Pulse until the ingredients are finely chopped.
With the processor running, slowly stream in the extra-virgin olive oil and lemon juice. Stop to scrape down the sides as necessary until the mixture is smooth and well combined.
Season the pesto with freshly ground black pepper to taste. Transfer to a bowl and set aside.
Slice the tomato and avocado into even slices for the sandwich filling.
Lightly toast the whole grain bread slices in a toaster or on a skillet over medium heat until golden.
To assemble each sandwich, spread a generous layer of the prepared pesto on one side of both slices of a sandwich.
Layer two slices of fresh mozzarella, a few tomato slices, avocado slices, and a handful of baby spinach leaves on one of the pesto-covered bread slices.
Top with the other slice of bread, pesto side down.
Press the sandwich gently to adhere ingredients and slice in half if desired. Serve immediately and enjoy.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 28.8 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1506 mg | 116% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
