Low Sodium Pesto Sandwich
Savor the vibrant flavors of a Low Sodium Pesto Sandwich, a wholesome twist on a classic favorite designed for those watching their sodium intake. This recipe features a homemade, heart-healthy pesto made with fresh basil, unsalted sunflower seeds, and a hint of zesty lemon juice, blended to perfection without sacrificing taste. Layered with creamy fresh mozzarella, ripe tomato, buttery avocado, and crisp baby spinach on toasted whole grain bread, each bite is a symphony of textures and flavors. Ready in just 20 minutes, this easy, nutritious sandwich is perfect for a quick lunch or light dinner, proving that low sodium can still be utterly delicious. Perfect for anyone searching for low-sodium lunch ideas, healthy pesto recipes, or vegetarian sandwich inspiration!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Season the pesto with freshly ground black pepper to taste. Transfer to a bowl and set aside.
Step 4
Slice the tomato and avocado into even slices for the sandwich filling.
Step 5
Lightly toast the whole grain bread slices in a toaster or on a skillet over medium heat until golden.
Step 6
To assemble each sandwich, spread a generous layer of the prepared pesto on one side of both slices of a sandwich.
Step 7
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.
Step 8
Top with the other slice of bread, pesto side down.
Step 9
Press the sandwich gently to adhere ingredients and slice in half if desired. Serve immediately and enjoy.
Nutrition Facts
| Serving size | (837.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2477.4 |
| Total Fat 202.1g | 0% |
| Saturated Fat 49.2g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 136.7mg | 0% |
| Sodium 3856.2mg | 0% |
| Total Carbohydrate 101.0g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 28.8g | |
| Protein 76.4g | 0% |
| Vitamin D 23.8IU | 0% |
| Calcium 1506.1mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1994.5mg | 0% |
Source of Calories