Sandwiches, Wraps and Tacos

Egg and Pesto Sandwiches


8 tbsp (120mL) commercial pesto or prepare homemade pesto as follows:
1 ½ cups (375 mL) fresh basil leaves
3 cloves garlic
⅔ cup (150 mL) grated Parmesan cheese
¼ cup (50 mL) pine nuts
3 – 4 tbsp (45 - 60 mL) olive oil
⅛ tsp (.5 mL) salt
⅛ tsp (.5 mL) pepper

½ cup (125 mL) commercial spaghetti sauce
16 slices whole-grain rustic bread
3 small tomatoes, sliced
6 eggs
¾ cup (175 mL) 1% milk
3-4 tbsp (45-60 mL) butter
Additional spaghetti sauce for dipping


In food processor or blender, combine basil, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper. Process until well blended.
Spread 1 tbsp (15 mL) spaghetti sauce on eight slices of bread. Spread 1 tbsp (15 mL) pesto on remaining eight slices. Top pesto with tomato slices and first eight slices.
In large shallow dish, whisk together eggs and milk. Coat sandwich surfaces in egg mixture.
In a large non-stick fry pan, heat 1 tbsp (15 mL) butter over medium-low heat. Fry sandwiches until golden-brown on both sides, about 7 minutes per side, adding additional butter as needed.
Cut each sandwich into quarters and serve immediately.
If desired, serve with additional spaghetti sauce for dipping.
Makes 8 servings.

Nutrients per serving:

Calories 373.0
Carbohydrate 29.1g
Protein 16.9g
Fat 21.4g
Sodium 531.2mg
Fibre 5.0g