Inspired by my all-time favorite sandwich from the local Whole Foods Co-op, the California Melt, is this homemade version. I’ve lost track of how many sandwiches I’ve purchased from the Co-op, or exactly how many I’ve eaten to date. Also don’t really know the number of attempts I’ve made to replicate the recipe at home. I’ve literally been trying for six years. The reason I know that is because this is an old post I decided to go back and update. Original posting date: Dec 26, 2012. Apparently, I was hoping for a post-Christmas miracle.
Somewhere in here is a lesson in persistence and patience but I’ll let you read into that. I just want to get to the point I’m trying to make and that’s this: This is it. This is the sandwich. And it involves pesto sauce that you can make in five minutes. Because that’s how I roll. Meal prep? What’s that. I’m more of a last-minute-meal kind of girl. So, I’m going to show you how to wing pesto sauce as well as create the most delicious veggie sandwich you’ve possibly ever had. Other than mayyyybe this open-faced grilled veggie sandwich.
This melty sandwich right here is packed full of superfoods as well as flavor from the oat-nut bread to the avocado pesto. That’s right, I said avocado pesto. Did I forget to mention I put avocado in my 5-minute pesto sauce? Well, I do and I did. Also, there are microgreens. A new little infatuation I’ve developed ever since the local market opened up across the street and I can buy them on a whim.
You really don’t need anything special to make this sandwich other than potentially a toaster oven to melt the cheese onto the bread. No food processor required. Minimal slicing involved, although there is some because we’re dealing with veggies here. The cheese can be, really, whatever you have. I think Havarti cheese might be ideal but I used Colby-jack today and it was just fine.
Ready to try this? Let’s do it!