+QP +SF +GFO
This delicious open-face sandwich is layered in tangy lime-arugula pesto, sliced avocado and sautéed zucchini over rye toast. It’s a hearty sandwich that sneaks in extra greens in the most satisfying way: over thick, warm bread. —MR
MAKES 2 SLICES
2 large handfuls arugula
1 cup (125 g) pine nuts or any nut, unsalted
1 large handful spinach
Juice of 1 lime
1 tsp sea salt
3 tbsp (45 ml) olive oil
ZUCCHINI TOAST
½ large zucchini
1 tbsp (15 ml) olive oil
1 clove garlic, roughly chopped
Pinch of sea salt
Splash of water, or more as needed
2 slices rye bread or any bread
½ avocado, sliced
Handful watercress (optional)
FOR THE ARUGULA PESTO
Start making the arugula pesto by placing all the ingredients in a food processor and whipping until the pesto becomes smooth and creamy.
FOR THE ZUCCHINI TOAST
Cut the zucchini into very thin circular slices. In a small saucepan over medium heat, warm the olive oil, garlic, sea salt and a few splashes of water. Add the zucchini and sauté for about 7 minutes (turn the zucchini halfway through and cook the other side). Slowly add water if the zucchini starts to dry out as it cooks.
Toast the bread. Then spread the pesto across the toast, add the zucchini and avocado slices and top with watercress!