GRILLED MOZZARELLA SANDWICH WITH WALNUT PESTO #BREAKFAST #SANDWICHRECIPE
This Grilled Mozzarella Sandwich is made with crisp tomatoes and pecan pesto flame broiled with sourdough bread. It's anything but difficult to collect and overflowing with flavor!
This delectable barbecued mozzarella sandwich is immaculate to make when you need something new and yummy yet you are running short on schedule! Hand crafted pecan pesto, crisp tomatoes and dissolved mozzarella make each nibble brimming with flavor. Make sure to cause a twofold cluster of the pesto so you to can prepare a scrumptious sandwich at whatever point you extravagant!
I was so eager to make this Grilled Mozzarella Sandwich today. I had the ideal picture in my mind of the lively green pesto, excellent ready tomatoes and dissolved mozzarella cheddar.
So I haul out my nourishment processor and it truly wouldn't begin! Fortunately, I had a little smaller than normal blender thingamajiggy and had the option to make the pesto in that. Phew issue comprehended. At that point, I requested that my better half get the panini producer for me and he dropped it on the floor totally disassembling the top part from the base part… argh! In any case, hello, regardless it turned on, so I had him hold the top piece while I flame broiled the bits of bread on the base bit of the panini creator.
Ingredients
For the Sandwich
4 slices sourdough bread
4 oz mozzarella cheese sliced
4 beefsteak or roma tomatoes sliced
2 oz roasted red peppers jarred
For the Pesto
1/2 cup fresh basil leaves
2 cloves garlic peeled
2 tablespoons walnuts
2 tablespoons grated Parmesan
Salt and pepper to taste
1/4 cup olive oil
Instructions
To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
Spread the pesto equally on the 4 slices of bread and place the bread on the panini maker or in a toaster oven for 2 minutes.
Then place the mozzarella cheese, tomatoes and roasted red peppers on top of bread slices and allow the cheese to melt and the veggies to soften.
Once the cheese melts, close the sandwich, cut and serve immediately
If you have have pesto, store in an airtight container in the refrigerator for up to 1 week.
Recipe Notes
Left over pesto should be covered and stored in the refrigerator, it will keep fresh for a week.
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one sandwich.
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