This pesto recipe makes about 1 1/2 cups which means you have enough for breakfasts all week. Or, simply stir the pesto into cooked pasta or even mashed potatoes for a quick side dish.
If you don’t like peppery arugula, spinach makes a nice, mild substitute.
To make these sandwiches portable, wrap in foil. The foil will keep the sandwiches warm and the cheese melted, making this a great to-go breakfast option.