The pesto recipe makes more than you will need for these sandwiches. Use the extra on pizza, over scrambled eggs, or tossed with pasta!
Author:Superfood Weeknight Meals by Kelly Pfeiffer
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
Yield:4 servings 1x
1/4 cup basil paste or 20 fresh basil leaves
4 cups fresh baby spinach
1/2 cup pine nuts
1/2 cup extra-virgin olive oil
1/3 cup grated Parmesan cheese
2 tablespoons ground flax seed
1 tablespoon minced garlic
1 1/2 teaspoons coconut sugar
1 teaspoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon ground pepper
1/2 cup spinach pesto
6 fresh organic strawberries, sliced
8 ounces fontina cheese, thinly sliced
1/4 cup crumbled feta cheese
8 slices of bread of choice
To make the Spinach Pesto
In a food processor, combine all of the Spinach Pesto ingredients and blend until smooth.
To make the Strawberry-Pesto Melt
Preheat the oven to 375°F. Alternatively, you can use a toaster oven.
Spread an even layer of Spinach Pesto onto one side of the bread slices and then top with a single layer of strawberries. Add some fontina cheese and a few sprinkles of feta cheese. Top with the other slice of bread and place the sandwiches on a parchment paper-lined baking sheet. Bake for 10 minutes, flipping halfway through until the cheese is completely melted and the bread is toasted.