This sandwich recalls the very best of summer in the country. A delectable pairing of salt and sweet, tart apples are contrasted with basil and arugula over a base of creamy goat cheese. Local honey adds a delicate sweetness that ties this sandwich together over a base of dense French baguette. —nycnomad
Basil and Walnut Pesto
Extra Virgin Olive Oil
Salt (or to taste)
For the Sandwich
Soft Goat Cheese (or as much as you like)
Fresh Organic Arugula
Sliced Tart and Sweet Apple (Fuji, Pink Lady or Granny Smith)
For the walnut pesto, wash the basil an pat dry. Place basil in a hand mixer or blender along with 1/2 cup of extra virgin olive oil. Blend until a smooth texture is reached (about 30 seconds). Gradually add the rest of the olive oil blending continuously. Add the walnuts and blend again. Finally add salt to taste. If you prefer a thinner pesto, you can add more olive oil, remembering that the pesto should spread easily on the bread without running or soaking the bread.
Once the pesto has been prepared slice the baguette in half and then slice each half lengthwise. Remove some of the soft center, preserving the crust, to allow space for the filling. On the base of the sandwich spread a thin (or thick) layer of goat cheese. Add a layer of arugula and top with thinly sliced apple. Drizzle with honey. Coat the top half of the baguette with the walnut pesto and assemble. Slice in half and enjoy this delicious summer treat!