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gluten free breakfast sandwich on baguette with feta, tomato, spinach and pesto on parchment on top of wood board. Metal cup with pesto on right, white background.

Gluten Free Breakfast Sandwich with Feta and Pesto

Author: Janet Harlow
Course: Breakfast
Cuisine: American, Mediterranean
Servings: 6
This gluten-free breakfast sandwich with feta and pesto is a new, fresh take on breakfast. It can easily be made dairy-free. Instructions for freezing are included.
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Prep Time 20 mins
Cook Time 10 mins

Ingredients
  

  • 2 gluten-free baguettes Against the Grain highly recommended
  • 8 oz feta cheese block Violife makes a vegan feta
  • 1/2 c basil pesto ready made or see below for recipe
  • 1 large heirloom tomato
  • 2 handfuls baby spinach leaves
  • olive oil
  • salt

Pesto

  • 2 Tbsp chopped walnuts or pine nuts 
  • 1 small clove garlic
  • 2 Tbsp (packed) finely grated parmesan or vegan parm, Violife Wedge
  • 1 c tightly packed fresh basil leaves, thick stems removed
  • c extra virgin olive oil
  • salt to taste

Instructions
 

Make the Pesto (or use ready-made)

  • Add the nuts and garlic to a blender or food processor.
  • This mini food processor is my favorite tool for pesto. Run on high until very finely chopped.
  • Add the grated parmesan cheese (best if grated with a microplane) and run to combine.
  • Add the basil and oil. Run on high until it forms a paste.
  • Add 2 pinches of salt and run for a few seconds. Taste. Depending on the saltiness of your cheese, you may need to add more. Add a pinch or 2 at a time.

Make the Sandwich

  • See above for make-ahead and freezing instructions.
  • Preheat the oven to 375°F
  • Cut the baguettes in half long way. Then cut into thirds.
  • Brush all the baguette slices with olive oil and sprinkle with a little salt.
  • Bake 4 minutes. Meanwhile slice the tomato into ¼" slices
  • Remove the baguettes from the oven and cover half of the slices with feta.
  • Bake 3 more minutes or until the feta is soft.
  • Spread pesto on top of the feta and top with sliced tomato and spinach leaves.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.