Basil Pesto, Sun-Dried Tomato Sandwich with Swiss Cheese
Don't feel like cooking up a storm, make this delicious sandwich with store-bought whole wheat English muffin, basil pesto, sun-dried tomatoes, and swiss cheese. For extra heat, add a few slices of picked jalapenos.
Yield
1 servingsPrep
5 minCook
2 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english muffins
split into half |
*
|
| 1 | slice |
swiss cheese
or 1/4 cup shredded |
|
| 1 | tablespoon |
basil pesto
store-bought or homemade |
*
|
| 2 | each |
artichoke hearts
marinated, drained and sliced |
*
|
| 2 | tablespoons |
sundried tomatoes
oil packed and drained |
|
| 2 | slices |
pickled jalapenos
drained, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english muffins
split into half |
*
|
| 1 | slice |
swiss cheese
or 1/4 cup shredded |
|
| 15 | ml |
basil pesto
store-bought or homemade |
*
|
| 2 | each |
artichoke hearts
marinated, drained and sliced |
*
|
| 3E+1 | ml |
sundried tomatoes
oil packed and drained |
|
| 2 | slices |
pickled jalapenos
drained, optional |
*
|
Directions
Place the swiss cheese over the bottom piece of the English muffin.
Toast in a toaster oven until the cheese melts.
Spread the basil pesto over the top piece of the English muffins.
Arrange the marinated artichoke hearts, sun-dried tomatoes and pickled jalapenos if using over the cheese.
Top with the top piece to make a sandwich.
Serve.
