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–+ servings

Confit Tomato And Pesto Sandwich Recipe

To us, this Slow-Roasted Tomato and Cilantro-Cashew Pesto Sandwich is the perfect picnic sandwich.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 30 minutes
Course Dinner, Lunch, Main, Sandwich
Cuisine American
Diet Vegetarian
Servings 2 Sandwiches
Calories 429 kcal

Equipment

  • Liquid Measuring Cups
  • Rimmed Baking Sheets
  • Parchment Paper
  • Chef's Knife
  • Stainless Steel Tongs
  • Cuisinart 14-cup Food Processor

Ingredients
  

For The Confit Tomatoes:

  • 1 pint grape or cherry tomatoes halved
  • 2 medium unpeeled garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For The Cashew Cilantro Pesto:

  • 1 medium jalapeño chile
  • 1 1/2 cups packed fresh cilantro leaves
  • 1/2 cup roasted salted cashews
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium lime juiced
  • 1 garlic clove peeled and halved
  • kosher salt
  • Freshly ground black pepper

For Serving:

  • 2 (8 ounce) seeded or whole grain mini baguettes
  • 3 ounces fresh goat cheese (aka chèvre) softened until spreadable

Instructions
 

  • Confit The Tomatoes: Heat an oven to 225°F and arrange a rack in the middle. Slice tomatoes in half, then drizzle with 1 tablespoon of olive oil, salt, and pepper.
    Add the two unpeeled garlic cloves, toss to coat, then transfer to a rimmed baking sheet lined with parchment paper and slow roast until the tomatoes are shrunken and drier but still left with a little moisture (so a little less dry than sun-dried tomatoes). This can take anywhere from 2 to 4 hours, depending on the size of the tomatoes.
    (Can be made up to 4 days ahead of time. Store refrigerated in an airttight container until ready to use.)
  • Make the Cashew Cilantro Pesto: Meanwhile, turn a gas burner on medium heat and char the jalapeño, frequently turning, until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly.
    Once cool enough, trim off the stems from the jalapeños and remove the seeds and ribs. If you like spice, add the seeds and ribs, or taste and adjust to your liking.
    Combine jalapeño, nuts, remaining olive oil, remaining garlic and a pinch of salt and pepper in food processor and process until mixture is very creamy and light white. Add cilantro and lime and pulse until just evenly combined and mixture is light green. Taste and add more salt as needed.
    (Can be made up to 4 days ahead of time. Store refrigerated in an airttight container until ready to use.)
  • Assemble The Sandwiches: Split baguettes in half lengthwise then spread fresh goat cheese (aka chèvre) on the bottom halves. Top with a few spoonfuls of the Cashew-Cilantro Purée then divide tomatoes among the sandwiches.
    Close and serve immediately; or, if using for a picnic, wrap in parchment paper then aluminum foil and keep cool until ready to serve.

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Nutrition

Serving: 1 sandwichCalories: 429kcalCarbohydrates: 24gProtein: 16gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 20mgSodium: 400mgPotassium: 874mgFiber: 5gSugar: 9gVitamin A: 3304IUVitamin C: 50mgCalcium: 119mgIron: 4mg
Keyword Deli Sandwich, picnic food, Sandwich recipe