Health By Al

These sandwiches are the best beach lunch! The pesto is packed with so much flavor that compliments the onions/mushrooms so well. This recipe won’t disappoint!

Ingredients: Serves 4

• 1/2 Tablespoon olive oil
• 1/2 red onion, chopped
• 12 baby Bella mushrooms, sliced
• 1/4 teaspoon sea salt
• Pinch of black pepper
• 4 cups Baby spinach or arugula 
• 8 slices Sourdough bread, toasted 
• 1/2 cup Sun-dried tomatoes (optional)

Pesto: 

• 1/2 cup cashews 
• 1/4 cup almonds
• 1.5 oz basil (2 cups packed)
• 3 Tablespoons lemon juice 
• 3 Tablespoons nutritional yeast
• 2 Tablespoons water 
• 1 clove garlic
• 1/2 teaspoon salt

Directions:

1. Heat olive oil in a pan on the stove on medium heat. Add the red onion and saute 8-10 minutes, until golden brown. Add the mushrooms, salt, and pepper. Saute until they are cooked down a bit, about 8-10 more minutes. Set aside. 
2. While the veggies cook, make the pesto by combining all pesto ingredients in a blender or food processor until smooth.
3. Spread the pesto on the toasted bread. Top with the mushrooms, onions, baby spinach/arugula, and sun-dried tomatoes. Enjoy!