Mozzarella Tomato And Pesto Sandwich Recipe
Ingredients
For the pesto:
1 cup packed fresh basil leaves
1 clove garlic, crushed
1 tablespoon olive oil
1/8 teaspoon black pepper
For the sandwich filling:
2 loaves (10 inches long) whole-wheat French or Italian bread
4 ounces sun-dried tomatoes, blanched and patted dry on paper toweling
8 ounces low-fat, low-sodium mozzarella cheese, thinly sliced
Directions
1 To make the pesto: In a food processor or blender, whirl the basil, garlic, oil, and pepper for about 40 seconds or until smooth.
2 Cut each bread loaf in half horizontally.
Spread each bottom slice with half of the pesto; top with half of the tomatoes and mozzarella cheese.
Cover with the top slice of bread and cut in half.
2 Cut each bread loaf in half horizontally.
Spread each bottom slice with half of the pesto; top with half of the tomatoes and mozzarella cheese.
Cover with the top slice of bread and cut in half.
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