In a food processor, add the basil pesto and cream cheese
½ cup basil pesto, 1 Tbsp cream cheese
Blend until it's a smooth consistency and set it aside
Slice the tomatoes (lengthwise). peel and chop the cucumber
2 Roma tomatoes, ½ cucumber
Cut the bread into half (diagonally, please!)
3 slices bread
Time to assemble the best damn tomato sandwich!
Take 1st bread slice and spread the pesto mixture on it.
Add 2-3 tomato slices on top and 2-3 cucumber slices.
Spread the pesto mixture on a 2nd slice of bread
Top 2nd slice of bread (pesto side down) on the cucumber
Spread the pesto mixture on top of that 2nd slice of bread
Top with 2-3 tomatoes and 2-3 cucumbers
Add broccoli sprouts on top of the cucumber
1 cup broccoli sprouts
Spread the pesto mixture on a 3rd slice of bread
Close the sandwich with the 3rd slice and you are done!
Repeat the steps for a second sandwich. This recipe will make 2 sandwiches.
Video
Notes
Nutritional information is approximate
Don't make this sandwich in advance. It will get soggy.
You can use vegan cream cheese instead of regular cream cheese for a vegan-friendly version
Use Roma tomatoes and slice them lengthwise. They are easier to pile on the sandwich
Make it a double-decker sandwich because it's more fun to eat it that way.
I used whole wheat bread because it's a little better than the white bread. It's also a little more denser so it doesn't get soggy too quickly.
I like to take the ingredients to work and assemble them at lunch time. This way, I can have the perfect tomato sandwich at lunch and not a soggy mess of a sandwich.
Nutrition
Calories: 402kcal
Keyword fresh tomato recipes, How to make vegetarian sandwiches, tomato sandwich