Pesto-egg baguette sandwich
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
A few handy ingredients come together for an easy, no-cook lunch that you can make a day or two ahead (it holds up beautifully in the fridge). Prepared pesto sauce, store-bought hard-cooked eggs, and prewashed baby spinach keep this hearty sandwich fuss-free. We stir a little Greek yogurt into the pesto for a luscious, creamy spread.
Ingredients
Whole wheat baguette
2 oz
Reduced-fat pesto sauce
1½ tbsp(s)
Plain fat free Greek yogurt
1½ tbsp(s)
Baby spinach
1 cup(s)
Hard boiled egg
2 large, sliced
Tomato
2 slice(s)
Instructions
1
Cut the baguette piece in half horizontally. In a small bowl, stir together the pesto and yogurt; spread evenly over both sides of the bread. Divide the spinach evenly over both sides of the bread; top the bottom piece with egg and tomato, and arrange the top piece of bread on top.
2
Serving size: 1 sandwich
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