Lunenburg Veggie Sandwich revisited
on multi-grain bread with goat’s cheese, tomato, basil pesto, greens and
roasted peppers & marinated artichokes
As always whenever I have a good meal out somewhere I am inspired to recreate the delicious restaurant creation at home, for less. Here is a recipe that is very similar to the sandwich I ate at the Salt Shaker Deli in Lunenburg. This veggie sandwich with basil pesto and goat cheese is sure to please the taste buds, and since you are making it at home, the check book. Many people enjoy having their food prepared for them, and others prefer to be the ones preparing it for others. I am certainly of the latter group, and there’s something satisfyingly about being able to create something from memory at home that is equally and sometimes better than what you paid for in a restaurant.
Recipe inspired by this previous post:
I didn’t have the olive bread that the sandwich from The Salt Shaker used, but you can get it at the Halifax Market downtown by the waterfront.
- 1-2 tbs olive oil
- 1/2- 1 garlic clove chopped
- 1-2 tbs Basil
- parmasan cheese
- red onion
- marinated artichokes
- goat cheese / or feta
- roasted red peppers
- Goat cheese
- Multi-grain crusty bread rolls
Mix together pesto ingredients, and set aside. Gage olive oil to preference, if you like a lot of basil use less olive oil and vise-versa.
Prepare veggies (wash, chop, slice, de-pit etc) set aside.
Roast red peppers, or toss in a skillet to soften meanwhile toast buns in the oven. I use a little bit of the oil from the marinated artichokes and rub it into the bread before toasting.
Assemble your sandwich first by spreading goat cheese on the bottom bun, then add veggies, and rub the basil pesto on the top bun, and close.
This sandwich is best served with a bowl of warm chunky vegetable or minestrone soup.