I wake up every morning thinking what to serve as breakfast for my son. I know that’s the case with every mom. My son’s day begins with a glass of milk which he takes forever to drink. Like every other home, our mornings are the craziest part of the day. Breakfast, packing lunch and getting ready. Everything should be done by 8.30 am and we should be out of the house latest by 9.00 am. I have cracked my head to come with breakfast dishes that will keep my son from frowning at the dining table and me satisfied that I gave a nutritious start for the day. So that morning dish should satisfy both of our requirements.
He is super cranky in the morning and it takes a while for him to get to a normal mood. But as a working mother, I feel guilty that I don’t give him the time to relax and enjoy the morning in his own pace. Instead I scream “hurry, finish your milk”, “hurry, finish your breakfast”, “hurry wear your jeans”. I try to be the best mom I could but 24 hours isn’t enough to do them all slowly. As a mom I have hundreds are things running in my mind and thousand other tasks to complete both at home and work.
He loves toast. I serve him bread sandwich with different kinds of filling. I use all kinds of cheese, grilled or baked chicken, mashed or roasted potato, boiled or scrambled eggs to layer the bread. I pair the vegetables and protein with pesto of my choice and grill it to perfection. As simple as it sounds. I have made sandwich even with leftover mac and cheese. Today I am sharing recipe for bread sandwich made with spinach pesto and mushroom. Spinach is my most favorite green. It has a neutral taste and they blend so well in pasta, rice, quinoa and even smoothies. I always have a box of baby spinach at home. I made this pesto with roasted pistachios. You can also use walnuts or almonds or pine-nuts or macadamia or little bit of everything. It is a simple sandwich which can be made within 10 minutes. On work nights, this sandwich can be served with either hot soup or fresh salad. You can also pack it for your little one’s lunchbox.
As a family we love pesto. We use it as a spread, dip and sauce to coat pasta. You can always find pesto in my freezer. I make pesto with spinach, cilantro, mint, basil, roasted bell pepper or combination of them. They freeze pretty well. Today’s recipe will yield a large batch of pesto. You can use whats required and freeze the remaining for future use. If you plan to freeze it, please make sure not to add cheese to it. You can thaw the pesto and add cheese while making your dish. In today’s recipe I have used mushroom as a protein source to coat the pesto. You can use shredded chicken or turkey, tuna, paneer or mozzarella cheese too. Just use any protein your kid enjoys.
BREAD SANDWICH WITH SPINACH PESTO AND MUSHROOMS
Cooking Level : Easy | Beginners
Time: 15 minutes
Recipe Idea: Kankana of Playful Cooking
Makes: 4 sandwiches
For the pesto ( use whats required and freeze the remaining for future use)
- 1 /2 pound spinach (makes 9-10 cups)
- 1/2 cup roasted pistachios (unsalted)
- 2 garlic clove
- Juice of 1 lemon plus its zest
- 2 tablespoon olive oil
- 2 tablespoon water
- 1/2 cup parmesan cheese
- Salt & Pepper to taste
For the sandwich
- 8 whole wheat bread slices
- 1/2 cup mushroom, finely chopped
- Salt and Pepper
For the pesto:
- Pulse spinach leaves, garlic, pistachios, lemon juice, lemon zest, little oil and a little oil in blender or food processor container. Add little spinach and little water or oil each time to help with blending.
- Using a rubber spatula, scrape the corner and help to combine the pulsed mixture.
- Add grated parmesan cheese and process until spinach pesto mixture is smooth.
- Add salt and pepper to taste
For the sandwich:
- Heat a skillet.
- Mix required amount of spinach pesto with mushroom. Set aside.
- Discard the corners of the bread. Smear the mushroom mixture over one side of the bread and place another slice of bread on top.
- Once hot, grill the sandwich till golden brown over the skillet or use a pannini maker to toast it.