Tomato, Basil, & Feta Sandwiches

Tomato, Basil, & Feta Sandwiches


 8 slices multi-grain bread basil pesto (jarred, or fresh recipe listed below) 

 feta cheese, crumbled

 1 - 2 large, fresh tomatoes (sliced)  


Basil Pesto: 

 4 cups Basil Leaves

 1/3 cup Olive Oil 

 8 drops Young Living lemon essential oil, or 1/2 cup lemon juice

 1/3 cups Toasted Pine Nuts

 1/3 Cup Grated Parmesan Cheese

 2 Large Cloves Garlic

 1 tbsp. Black Pepper

For the Pesto: In a blender or food processor, add the pine nuts, garlic and YL lemon essential oil or fresh lemon juice. Blend until smooth. Add in half of the basil leaves and pulse to combine, add the rest of the basil leaves and pepper and with the motor running, slowly drizzle in the olive oil. Stir in parmesan cheese. Leave the pesto a bit chunky, does not need to be totally smooth.

Assembling the sandwich: Heat oven to broiling. Toast the bread for one minute, remove from oven, and flip the bread to the other side. Spread on each piece a generous helping of pesto and sprinkle feta cheese on top. Broil on top rack for about 8 minutes until the cheese is melted and the bread is browning. Remove and top half of your pieces with fresh tomato slices, top with the other halves. Then make some more. :)

Mary Beth