Pesto Sandwiches

Triple Decker, Triple Pesto Sandwiches

Which is more surprising? That there are such things as pesto sandwiches? Or that there are at least three kinds of pesto, not just the green one? 

For this eye-catching tea sandwich, or appetizer, I'm using classic basil pine nut pesto, Kalamata olive pesto, and sun-dried tomato pesto.  Give it a whirl.

Triple Pesto Sandwiches

24 pieces of thin-sliced bread
8 ounces cream cheese
1/2 cup basil pesto
1/2 cup Kalamata olive pesto
1/2 cup sun-dried tomato pesto
Fresh basil and whole Kalamata olives for garnish, optional
Skewers

1. Classic Basil Pesto
2. 1 cup fresh basil leaves
   1 clove garlic, chopped
   1/4 cup pine nuts
   1/4 cup grated Parmesan cheese
   1/4 cup extra-virgin olive oil, more or less
   Pinch of salt
3. Kalamata Olive Pesto
4. 3/4 cup pitted Kalamata olives, well drained
   1 clove garlic, chopped
   1/4 cup almonds, pecans, or walnuts  
   1/4 cup grated Parmesan cheese
   1/4 cup extra-virgin olive oil, more or less
5. Sun-Dried Tomato Pesto
6. 3/4 cup sun-dried tomatoes
   1 clove garlic, chopped
   1/4 cup almonds, pecans, macadamia nuts, or walnuts
   1/4 cup extra-virgin olive oil, give or take                 
7. For each variety of pesto, whirl all the ingredients except the olive oil in a food processor, scraping the sides occasionally. Gradually add the olive oil until the consistency of the pesto is spreadable but with a slightly coarse texture, not too oily.
8. Note: Ordinarily, a pesto recipe calls for more garlic and olive oil, perfect for pasta, but for dainty little tea sandwiches less is more.

Warm the cream cheese in the microwave for 20 or 30 seconds. This will make it very soft. With a pastry brush, brush a thin layer over one side of each piece of bread. Turn 12 of the pieces over and brush the other side as well. These will be the inside pieces. (This is a tea sandwich trick that keeps them from getting soggy.) 

Spread about 1 tablespoon of tomato pesto over the cream cheese of 6 "outside" pieces of bread, to the edge. Top with an "inside" piece of bread and spread with Kalamata pesto. Place another inside piece of bread atop the olive pesto and top with basil pesto. Top with an "outside" piece of bread, cream cheese down, of course. Carefully slice the crusts from the bread and quarter. 

Repeat with the remaining bread. Serve immediately. Makes 24 triple-decker tea sandwiches. 

Return to Tea Sandwich Recipes 

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Pesto on Pizza 

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Grilled Cheese and Portobello Sandwich with Pesto