Tomato, Pesto & Cheddar Pretzel Sandwich
Remember last year when I spent a whole week talking about sandwiches? Well, I seem to have returned to my sandwich kick and something tells me it has to do with birds chirping, sun shining and spring thunderstorms.
We have had all three of those things happening lately and for some reason, I am craaaaving sandwiches again. I made these salted pretzel rolls with the pure intention of making sandwiches with them.
This sandwich combination just screams spring and summer to me. It’s so simple too; barely a recipe. I lightly toasted the pretzel roll, slathered it with (store-bought) pesto on each side, added some sliced tomato, and sharp white cheddar cheese.
What flavors come to mind when you think of spring and summer?
Tomato, Pesto and Cheddar Pretzel Sandwich
Yield: 4 sandwiches
Total Time: 10 min
The perfect spring and summer lunch: Salted Pretzel Roll sandwich with fresh tomato, basil pesto and sharp white cheddar.
4 Salted Pretzel Rolls
1/3 cup basil pesto (store-bought or homemade)
1 large tomato, sliced
4 ounces sharp white cheddar cheese, sliced
Salt to taste
Slice the pretzel rolls in half and lightly toast the insides.
Spread a thin layer of pesto on each slice of the pretzel rolls. Layer with the tomatoes, add salt to taste and then top with the cheese.