Antipasto Sandwiches

A quick blitz in the food processor turns pesto and chopped veggies into a giardiniera-like relish. This relish can be added to any type of meat and or cheese as desired.  Serve any extra as a side salad or over eggs, grilled meat, or roasted veggies.

Modified recipe from BH&G August 2020

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. For Relish Mixture: In a food processor combine 1/4 cup pesto, the lemon juice, cauliflower, cherry tomatoes, green olives and celery. Pulse a few times until mixture is coarsely chopped. Add a small amount of salt and or garlic powder if desired.
  2. Toast 4 bread slices. Divide baby spinach leaves among the two bread slices; layer on meat and cheese. Top with relish mixture. Cut sandwiches in half. Enjoy!

Additional suggestions:  adding a few slices of avocado to your sandwich is also quite tasty.

If watching your sodium intake: omit the green olives, and added salt to the relish mixture; using a no sodium seasoning for the relish may be desirable.  Use turkey or chicken slices (versus ham or salami) and limit or omit the cheese addition. Omit pickles as a side.

Share this Recipe!

Rate this Recipe

[Total: 0 Average: 0]

Recipe Type

Course Type

Skill Level