i first made this open sandwich last summer as a way to throw lunch together quickly and use up some leftovers at the same time. when i had finished assembling the quick sandwich made up of almond pesto, white beans, and feta, i noted that it looked pretty and grabbed my iphone to snap a close-up photo of it. i was pleased with the way both the sandwich and the photo turned out but didn’t think much of either for the next 10 or so months. occasionally as i was searching through photos on my computer, i would see the quick snapshot i’d taken the summer before. it struck me as a nice photo and i enjoyed taking it buuuut… that was it. (spoiler alert: one of the photos on this page is said photo from last summer.)
fast forward to may of this year when i am, as usual, reading food blogs and saving recipes i want to try. i stumbled across a new-to-me food blog and as i was browsing around on the site, came across a section devoted to teaching other future food bloggers how to get started. i read through the pages on starting a blog with interest and thought it all sounded pretty manageable. i mulled over the idea for a day or two.
when i brought it up to my husband and told him that i was thinking of starting a food blog, he paused for a moment, then responded with, “well, obviously.” we both wondered aloud how it could have taken so long for me, a person who loves a) cooking, b) photography, especially close-ups, c) writing, and d) web design-y stuff sooooo long to realize that clearly i was meant to have a food blog.
which brings us to today, where i have a food blog, and an almond pesto, white bean, and feta sandwich. both of which bring me joy. i realize the sandwich may sound a little bit strange but it’s really good. the zippy almond pesto and the feta complement each other really well and the white beans round out the sandwich by adding some smoothness and protein. i used a flatbread that’s almost like a hearty-but-soft, doughy pizza crust for my sandwich but it would also be excellent on any sort of hearty white or whole wheat bread. you could also cut the bread into smaller bite-size pieces to make appetizers. either way is good because the flavor all comes from the pesto and feta so just choose a bread that has a texture that you like when it’s toasted and that is sturdy enough to hold the toppings. then you too shall have a yummy sandwich/appetizers. (the starting a food blog part is totally optional.)
seriously though, huge thanks to pinch of yum for making starting a food blog seem like something that *i* could do! because this is so obviously what i am meant to be doing. and an even bigger thank you to each of you who are reading the site, trying the recipes, telling friends, leaving comments… i suppose i technically *could* do it without you… but it would be way less fun! y’all are the best and i <3 you.
- 2 slices of hearty bread
- 4 oz. (120 g. / 3/4 cup) white beans such as cannellini or great northern
- 1 3/4 oz. (44 g. / scant 1/2 cup) feta, crumbled or cut into small cubes
- 6 tablespoons almond basil pesto
- toast the bread lightly.
- divide the pesto between the two slices of bread.
- top with beans and crumbled feta.
- enjoy immediately!
this recipe can easily be scaled up and/or cut into smaller pieces to provide appetizers for a crowd.