Pesto, Tomato, and Mozzarella Sandwich
Recipe GLPRc21b8d6dd590d5
A fresh and vibrant sandwich featuring homemade basil pesto made with almonds, Parmesan, and garlic, layered with thick slices of ripe tomato and creamy fresh mozzarella on toasted ciabatta rolls. Perfect for a light lunch or dinner.
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Ingredients
¼ cup Rough chopped raw almonds
6 cups Fresh basil leaves
4 whole Ciabatta rolls, crisped in oven and cooled
1 clove Garlic clove, peeled
4 ounces Fresh mozzarella, thickly sliced
1 cup Olive oil
⅓ cup Shredded Parmesan cheese
¼ teaspoon Salt
1 whole Large ripe tomato, thickly sliced
Directions
Place the basil leaves, almonds, shredded Parmesan, and salt into a food processor or blender bowl. Using a microplane zester or garlic press, add the peeled garlic clove to the mixture. Pulse the processor to begin breaking down the ingredients, then turn it on and slowly drizzle in the olive oil while the machine runs until the pesto reaches your desired consistency. Taste and adjust by adding more olive oil for a looser pesto or additional fresh basil leaves if it needs more body. Set the pesto aside.
Slice each crisp ciabatta roll in half horizontally. Spread a generous amount of pesto on both cut sides of each roll half.
On the bottom halves of the rolls, layer a thick slice of ripe tomato, then top with a thick slice of fresh mozzarella.
Close the sandwiches by placing the top halves over the filling. Serve immediately. For a warm, pressed sandwich, place each assembled sandwich in a panini press until the cheese begins to soften and the bread is lightly marked.
