Guy Cooks With Kids Duncans Pesto And Mozzarella Sandwich Food

TOMATO, MOZZARELLA AND PESTO SANDWICHES

Steps:

• Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

MOZZARELLA & SALAMI PICNIC BAGUETTE

Steps:

• Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
• Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
• Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.

MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES

Steps:

• Slice baguettes in half and then lengthwise but don't cut all the way through.
• Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
• Wrap sandwiches tightly in parchment and slice in half. Pack away.
• Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

BUNNY PESTO CRISTOS

Steps:

• In a food processor, combine the pesto and spinach for an extra vegetable-y pesto. Blend until smooth, adding more olive oil if necessary. Set aside.
• To build the sandwiches: Line up the sandwich bread on a baking sheet into 2 rows of 4. Spread 1 tablespoon pesto on each slice. On 4 of the slices, place 1 piece mozzarella in the middle of each, then 1 slice provolone. Finish building the sandwiches with the top pieces of bread, placing them on the cheese pesto-side facing down. Gently press down on each sandwich to lightly flatten. Cut each into a bunny shape with a 4-by-3-inch bunny-shaped cookie cutter.
• In a 9-inch square baking dish, vigorously whisk the eggs and milk until the yolks are fully incorporated into the whites to make a batter (you shouldn't see blotches of bright yellow yolks, rather a homogenous light yellow mixture). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. In a second 9-inch square baking dish, mix together the breadcrumbs, remaining 1/2 teaspoon salt and few cracks of black pepper.
• Heat a thin layer of neutral oil in a 12-inch cast-iron skillet over medium heat (the oil should reach 1/4-inch up the side of the skillet). Line a baking sheet with a cooling rack.
• Meanwhile, carefully place the sandwiches, one at a time, into the egg batter: Coat a sandwich on all sides, allowing the excess egg to drip off before transferring to the breadcrumbs. Dredge the sandwich in the crumbs and transfer back to the baking sheet. Repeat with the remaining 3 sandwiches.
• Using a metal spatula, gently place each sandwich into the hot oil. Fry until the crust is golden brown, 2 to 3 minutes, then carefully flip the sandwich away from you to fry for another 2 to 3 minutes. Remove the sandwiches to the cooling rack to drain of excess oil.

FRESH MOZZARELLA BLT WITH PESTO

Steps:

• Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
• Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.

GUY COOKS WITH KIDS: E.J. AND GUY'S PASTA

Steps:

• Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.
• Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.
• Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.

PESTO AND MOZZARELLA SANDWICHES

Steps:

• Spread pesto onto bread and top with chicken and cheese. Broil for 3 minutes or until cheese is melted.