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Breakfast in bed is great and all, but the aftermath (spilled coffee, crumbs between the sheets) is not. Instead, take Mom on an outdoor adventure—a walk, a hike, a bike ride—and bring this sandwich along for a picnic lunch.
As a bonus, write up the recipe and include it in your Mother’s Day card. Jammed with grilled veggies, creamy burrata, and spring-y pesto, this sammy is destined to become Mom’s (and your) new favorite.
Ingredients
- 1 half baguette, sliced horizontally
- 1 slice eggplant
- 1 slice zucchini
- 1 slice yellow squash
- 2 Tbsp. homemade pesto
- 1 oz. burrata cheese
- 1 tsp. diced red pepper/pimento
- 2½ cups fresh basil
- ¼ cup grated Parmesan
- 1 tsp. chopped garlic
- 1 cup olive oil
- 1/8 cup toasted walnuts
Preparation
1. To make pesto, place basil, garlic, walnuts, and Parmesan in a blender. Slowly add olive oil. Season with salt and pepper.
2. Drizzle olive oil on the vegetables. Season with salt and pepper. Grill on both sides until cooked through.
3. Heat baguette in the oven until warm.
4. Lay the vegetables on bottom half of baguette. Drizzle on pesto. Top with red peppers. Top with burrata cheese.