Make this herby edamame and sun-dried tomato sandwich for a quick, portable meal using pesto, sun-dried tomatoes, and arugula on toasted bread.
Ingredients
- Bread of choice for 2 people
- 4 tablespoons wild garlic edamame pesto
- 8-10 sun-dried tomatoes preserved in oil
- A handful of fresh arugula
- Black pepper
Instructions
- Toast your bread and spread a generous layer of the pesto of both sides.
- Add a layer of sun-dried tomatoes, followed by some freshly cracked back pepper and a layer of arugula and cover it.
- I like to wrap it in some parchment paper and cut it in half.