We had a party last weekend and made a ton of food, as we are wont to do. There was a lot of leftover sundried tomato-pesto dip, so I have been testing out every imaginable way to use it in different meals. This sandwich was the best one I’ve come up with yet.
First, the dip. It’s super easy, uses three ingredients and is delicious. I threw it together from what we had in the house when I needed a last-minute appetizer for a dinner party, and it’s a crowd-pleaser.
1 8-oz. block cream cheese
1 small jar of pesto (around 8 to 10 oz.)
1 small jar of sundried tomatoes, drained (around 8 to 10 oz.)
Blend all the ingredients together in a food processor and serve.
Now for the sandwich. You can throw in whatever veggies you have in house, but this is what I used:
A few artichoke hearts, pulled into pieces
1 roasted red bell pepper, sliced
Handful of steamed broccoli
1. Spread two pieces of bread generously with the tomato-pesto dip. Layer the veggies on the bread and sprinkle with feta. Grill the sandwich in a panini press or on the stovetop, the way you would a grilled cheese sandwich.
2. Devour. (I ate mine with a little balsamic on the side because I can’t get enough balsamic.)