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Home » Recipes » Main Dishes

26 August, 2015 By Mary | 7 Comments

Pesto Mozzarella Sauerkraut Veggie Sandwich

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Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

You know when your brain is like "HEY LET'S TRY SOMETHING FUN" and it ends up being a ridiculously delicious sandwich full of everything you need to eat in your fridge? Yeah, me too! This here sandwich: exactly that situation.

Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

I don't make sandwiches all that often. Most of my sandwich-making experience comes from many many summers at camp — we'd all go through the long sandwich-making-line during breakfast, shove our sandwiches into our backpacks, and head off to our activities (usually mountain biking for me). For years, I'd just make a PB&J. I wasn't a huge sandwich person, and it seemed easiest/best. It'd inevitably be squished into a totally flat pancake by the time lunch rolled around, but I'd still eat it. Then, as I moved into management, I got fancy. I knew my sandwiches could be more protected — not shoved to the bottom of my camelback — so I started hogging bacon from breakfast, finding creative veggies to put on, maybe even use French toast as bread ... am I admitting too much here? Maybe.

Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com
Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

Back to this particular sandwich: I was tempted to throw the term "reuben" in here — helloooo sauerkraut! — but honestly am not sure what the definition of a reuben is. So. I skipped it. BUT THERE IS SO MUCH GOOD STUFF ON THIS SANDWICH! I had some leftover pesto, so clearly that went on one side. Then, I had sriracha-tahini mixed together, so that went on the other side. I had fresh cucumbers and carrots from my Mom's garden, plus fresh mozzarella, and crunchy sauerkraut! I recently made my sauerkraut with ginger and beets, in addition to cabbage, so that's what I actually put on here. I might post a recipe for that soon... but any sauerkraut will do! I also had a jalapeño on hand! YAAAH! I sliced that baby up and put it in for a little extra kick. You can, clearly, omit that if you want.

Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

I made this one day between a long bike ride and a hike in the gorge — and then had to re-create it for multiple days afterwards. IT IS ADDICTING! There is so much going on! So many veggies! I'm obsessed! It feels a little bit silly to be like "here's a weirdo sandwich you should try!" but ... I'm doing it. Because it was amazing. HERE IS A WEIRDO SANDWICH YOU SHOULD TRY!
Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

Are you guys sandwich people? I feel like maybe this is a rabbit-hole I should let myself tumble into... I don't have tons of experience though, so lemme know what your favorites are! I could use the help!

Pesto Mozzarella Sauerkraut Veggie Sandwich | thekitchenpaper.com

Have a wonderful Wednesday! xoxo

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Pesto Mozzarella Sauerkraut Veggie Sandwich

★★★★★ 5 from 1 reviews
  • Author: Mary
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x
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Ingredients

Units Scale
  • 2 slices of whole grain bread
  • 2 Tbsp pesto
  • 1 Tbsp tahini
  • 1 tsp sriracha
  • 1 carrot, sliced thin
  • ½ cucumber, sliced thin
  • 4 oz fresh mozzarella, sliced
  • 1 jalapeño, julienned
  • ½ cup sauerkraut

Instructions

  1. Lightly toast the bread (optional). Spread one piece with the pesto, and the other with the tahini mixed together with the sriracha.
  2. Layer the carrot, cucumber, cheese, jalapeño, and sauerkraut on one piece of bread, then top with the other.
  3. Enjoy!

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Reader Interactions

Comments

  1. Eileen says

    August 28, 2015 at 11:53 am

    Who isn't a sandwich person? This one sounds amazing -- just look at all those beautiful layers of goodness!

    Reply
    • Mary says

      August 28, 2015 at 2:21 pm

      Thanks, Eileen!

      Reply
  2. Anneli says

    September 07, 2015 at 5:15 am

    Uhm, I LOVE this?! I want to have it in my hand right now and just taste this beauty! Thanks for sharing.

    Reply
    • Mary says

      September 07, 2015 at 7:10 pm

      YAASSS! Thanks, Anneli! Enjoy! xo

      Reply
  3. Lila says

    December 28, 2015 at 12:24 pm

    This looks delicious!! But as a German I have to say that this ist red cabbage and not Sauerkraut. 🙂

    Reply
    • Lila says

      December 28, 2015 at 12:32 pm

      Oh now I got it.. You made Sauerkraut from red cabbage.. That's interesting. I never heard of it before. Sorry my mistake!

      Reply
  4. Fliss says

    July 29, 2019 at 3:27 am

    I had my doubts about the combination of pesto and sriracha, but in an attempt to move away from sausages and sauerkraut gave it a go. No tahini nor jalapeño to hand, but was still delicious without. Thank you, my veggie food horizons widening!

    ★★★★★

    Reply

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