A delicious and filling no-cook sandwich perfect for hot weather, featuring homemade classic basil pesto and Sicilian pesto, creamy burrata, fresh vegetables, and a balsamic glaze on a demi baguette.
1. **Prepare Classic Pesto:** In a food processor, add the 2 cups basil, 1/3 cup pine nuts, 3 garlic cloves, 3 Thai chilies (if using), salt, pepper, and 1 cup Parmesan cheese. Mix until chopped. Add the juice from 1/2 lemon, then slowly stream in 1 cup olive oil while blending until smooth. Store in an airtight jar in the fridge for up to a week.
2. **Prepare Sicilian Pesto:** In a food processor, blend 1 pint cherry tomatoes, 1/2 cup basil, 1/2 cup parsley, 3 cloves garlic, 1 Thai chili, 1 tbsp red crushed pepper, salt, pepper, 1/3 cup almonds, 1/3 cup olive oil, and 1/3 cup Parmesan cheese until all ingredients are well combined.
3. **Assemble the Sandwich:** On a demi baguette or bread of your choice, spread the Classic Pesto on one side. Layer with thinly sliced onions, tomatoes, and arugula. Season each vegetable with salt, pepper, and a drizzle of extra virgin olive oil. Top the veggies with burrata, then drizzle with balsamic glaze, salt, and pepper. Spread the Sicilian Pesto on the other bread and close the sandwich to enjoy.
