Spicy, creamy and packed with delicious veggies - this Jalapeno Pesto Veggie Sub is perfect for summer!
Course Lunch, Main Course
Total Time 30 minutesminutes
Servings 2servings
Author Two Market Girls
Ingredients
1small baguette
20g(1 cup) arugula
62g(1 medium) tomatosliced
50g(3/4 cup) cucumberssliced
3-4slicesvegan cheese
Smoky Eggplant
500g(1 medium) eggplantsliced
30mL(2 tbsp) olive oil
30mL(2 tbsp) soy sauce
15mL(1 tbsp) maple syrup
10mL(2 tsp) liquid smoke
1tspsmoked paprika
1pinchsea salt
1pinchgarlic powder
black pepperto taste
Jalapeno Basil Pesto
80gfresh basil leaves
60h(1/4 cup) pickled jalapeno
15mL(1 tbsp) pickled jalapeno brine
30mL(2 tbsp) lemon juice
10g(1 tbsp) minced garlic
30g(1/4 cup) nuts or seedsof choice
60 - 120mL (1/4 - 1/2) olive oil
pinchsalt & pepper
Instructions
Preheat oven to 350F.
To a shallow pan combine smoky eggplant marinade ingredients. Add in eggplant slices and toss to coat. Allow to sit 15 minutes.
To a food processor add jalapeno pesto ingredients and process until smooth. Adjust oil amount to your desired consistency. Set aside.
Using a non-stick pan on medium-high heat cook eggplant for 2-3 minutes on each side or util golden. Set aside once cooked.
Slice your baguette in half lengthwise and spread pesto on one side. Layer down slices of cheese on the other. Place on a baking sheet and bake for 5-10 minutes.
Top baguette (the side with the pesto) with eggplant, cucumbers, tomatoes and arugula. Finish with baguette top, slice and serve.