garden veggie havarti sandwich with pesto aioli

A loaf of sweet, sweet summertime.

Well, sweet, maybe, if you live in a place with seasons and relish in hotter weather after snowy winters.

In my quest to create recipes that I truly enjoy, I turned to the humble sandwich as my first lab rat. I definitely resort to tossing shit in a pile of bread when I can’t figure out my ideal lunch or dinner. Or just eating the bread, but that’s not the point.

Today, we’re not just eating bread, we’re piling into a toasted ciabatta loaf an array of summer fresh veggies, havarti cheese, mashed avocado, and an addicting pesto aioli. This isn’t my first sandwich rodeo and won’t be my last, but it might be my favorite. Well, this and the BLAT I made last summer. Hard to rival a good BLT.

My intent behind this was simplicity, something you can easily swipe from the fridge on a hungry afternoon or evening. It preps really nicely a couple days ahead of time so you can enjoy a few days worth of sammies, and packs just as well for picnics, beach outings, or road trips. Though, slippery little tomatoes may not be the easiest for undexterous hands.

Breadhead

First off, the bread itself. I use a big ciabatta loaf since it’s quite sturdy and won’t get soggy from the sauce or tomatoes (unless it’s left in the fridge for far too long, then that’s your fault, not the loaf’s). Slice it in half lengthwise and pull out some of the fluff from the top piece. This allows more room for the fillings.

Now, I recommend giving the bread a little toasting under the broiler (or a grill!), but this isn’t required. If you do opt for this route, brush a little oil over the cut sides and set them to heat for just a couple minutes to get some crispy action.

Then, stir up the pesto aiolo. Use homemade or store bought pesto as you please, and I like vegan mayonnaise, though regular is fine as well. Leftover aioli is wonderful for dipping fries, or veggie scraps from the sandwich as you assemble. Hehe.

Fresh is Best

We’re basically piling a farmer’s market in between bread slabs. Much color and fun here.

Heirloom tomato is real fun to use if you can get your hands on a couple: the flavor is never the same from tomato to tomato. Some are peppery, some sweet, some a bit more bitter. Choose whatever color you like. Make it a rainbow.

Otherwise, grab a big English or hot house cucumber (they’re less watery than the standard cucumber), an avocado, some pickled onions, and romaine lettuce, or your preferred green. Arugula would be rad too.

Finally, some havarti slices. I’d also use gouda or mozzarella depending on my mood.

Next up: put it together!

Slather lots of the aioli on the bottom piece of bread, then pile on the cheese. Mash the avocado a bit with a fork and scoop on top, then tomato slices, cucumber rods, pickled onions, and a heap of green shit. Plop that top bun over it all and carefully slice with a sharp knife.

Picnicky serving options include kettle chips, fruit salad, honey tequila lemonades for the adults, and chocolate chip ice cream cones when you return home. Eating at home I might bake up a batch of fries. Either way, I’m having ice cream. A perfect summer menu.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

More on-the-go fare:

Grilled White Wine Caprese Avocado Sandwich

Avocado “Bacon” Club Sandwich with Herby Sub Sauce

Quinoa Avocado Caesar Salad Wraps

Homemade Spinach Egg White and Feta Pesto Wraps