Toasted Veggie Club Sandwich Yum Toasted Veggie Club Sandwich Print recipe Print with main photo Print text only Serves 1 Prep time 10 minutes Allergy Wheat Dietary Vegetarian Meal type Lunch, Side Dish, Snack Misc Gourmet, Pre-preparable, Serve Cold Occasion Casual Party Region Italian By author Karen Burns-Booth A delicious multi-layered club sandwich made with Camembert, Red Onion, Carrot, Tomato, Fresh Basil & Sacla' Roasted Pepper Pesto with Cream Cheese. Ingredients 3 slices of home-style artisan bread (such as rye, spelt, farmhouse white or sourdough) 2 tablespoons cream cheese 2 teaspoons Sacla' Roasted Pepper Pesto 4 fresh basil leaves 1/4 red onion (peeled and thinly sliced) 2 tablespoons grated carrot salad (or just grated carrot) 1 small tomato (peeled and thinly sliced) 40g Camembert cheese (cut into slices) Note A delicious multi-layered club sandwich made with Camembert, Red Onion, Carrot, Tomato, Fresh Basil & Sacla' Roasted Pepper Pesto with Cream Cheese. Directions Step 1 Mix the cream cheese and Sacla' Roasted Pepper pesto together. Step 2 Toast the bread and then start to make and assemble the club sandwich. Step 3 Spread some of the pesto and cream cheese mixture over one slice of toast, then lay the basil leaves on top, followed by half of the sliced red onion and all of the grated carrot/salad. Step 4 Spread some more of the pesto and cream cheese mixture on to two sides of the next slice of toast, and sit it on top of the other filled slice. Step 5 Arrange the sliced Camembert cheese and tomatoes on top with the remaining slices of red onion. Step 6 Spread the remaining pesto and cream cheese mixture over one side of the last slice of toast and sit it spread side down on top of the cheese etc. Step 7 Press down firmly, and cut the sandwich into two halves, securing them together with toothpicks if necessary. Step 8 Serve with fresh salad and crisps on the side.