Open-Face Pesto Cheddar and Tomato Baguette Sandwich

Open-Face Pesto, Cheddar, and Tomato Baguette Sandwich: A Simple Summer Delight

Craving a quick and flavorful lunch? Look no further than this open-faced baguette sandwich! This recipe combines creamy pesto, juicy tomatoes, and sharp cheddar cheese on a crispy baguette for a symphony of textures and tastes. It’s perfect for a light lunch on a hot day, and can be easily customized with your favorite pesto and cheese variations.

Ingredients:

• For the Pesto (makes about 1 cup):
  • 4 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1/3 cup pine nuts, toasted
  • 2 garlic cloves
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice (optional)
  • 1/2 cup grated Parmesan cheese
• For the Sandwich:
  • 1 crusty baguette
  • 1 1/2 cups sliced cherry tomatoes
  • 2 cups shredded sharp cheddar cheese
  • Extra virgin olive oil, for drizzling (optional)
  • Fresh basil leaves, for garnish (optional)

Cooking Guide:

1. Make the Pesto: If you don’t have store-bought pesto, prepare it by adding all pesto ingredients except Parmesan cheese to a food processor and pulsing until a coarse paste forms. Scrape down the sides as needed. Stir in Parmesan cheese and adjust salt and pepper to taste. (Tip: You can substitute walnuts or cashews for pine nuts.)
2. Assemble the Sandwich: Preheat your broiler to high. Slice the baguette in half, lengthwise. Spread a generous layer of pesto on each baguette half. Top with sliced tomatoes and shredded cheddar cheese.
3. Broil and Serve: Place the baguette halves on a baking sheet and broil for 2-3 minutes, or until cheese is melted and bubbly. Drizzle with a little olive oil (optional) and garnish with fresh basil leaves (optional). Serve immediately while the cheese is hot and melty.

Tips:

• To toast the pine nuts for the pesto, spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
• Experiment with different cheeses! Havarti, mozzarella, or goat cheese would all be delicious alternatives to cheddar.
• For a vegetarian option, omit the cheese entirely and add a drizzle of balsamic glaze for a sweet and tangy touch.
• Leftover pesto can be stored in an airtight container in the fridge for up to a week.