TOMATO, MOZZARELLA AND PESTO SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5m
Yield 4 sandwiches
Number Of Ingredients 4
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!
SMOKED MOZZARELLA AND PESTO SANDWICH
Just made this for myself and it was so amazing that I had to share my recipe! Use fresh smoked mozzarella and not the American version of that stiff mozzarella. Can be found in gourmet and specialty shops. I also add Provolone, but havarti, Swiss or yogurt cheese can also be used. You can make just one sandwich or use a long sourdough or French roll for a semi-large gathering.
Provided by veggigoddess
Categories World Cuisine Recipes European Italian
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Spread a thin layer of pesto sauce onto one side of one piece of bread. Spread a thin layer of mayonnaise onto one side of the other piece of bread. Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 34.8 g, Cholesterol 57.3 mg, Fat 39.7 g, Fiber 2.9 g, Protein 28.2 g, SaturatedFat 14.3 g, Sodium 1145.3 mg, Sugar 3.6 g
SMOKED GRILLED CHICKEN SANDWICH
This grilled smoked chicken sandwich with roasted red peppers, mozzarella cheese and pepper pesto will become your favourite sandwich recipe of all time! The chicken is smoked first then piled high with tons of flavourful ingredients.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat your chicken pieces up on the grill. Use a cookie sheet if the pieces are small.
- Now use garlic butter and spread that stuff liberally all over the baguette. Pop the spread side of the baguette down and grill until golden, about 3 minutes.
- Now take that baguette off the grill.
- Pop a cookie sheet or pizza stone on the grill.
- Place the bottom of the baguette bottom side down on the cookie sheet. Start piling on the chicken and layer it with roasted red peppers, cheese and pesto. However you want to layer it is fine by me. Just go nuts and pile that sucker high.
- Put the top of the baguette on, well, the top obviously.
- Put the lid of the grill down and let that sucker heat up until the cheese melts. It will take a few minutes. Do not have your grill too hot or you will scorch the bread. If you're concerned it's too close to the grates use bricks to lift the cookie sheet up off the grill grates a little bit.
- Pull it off the grill and slap more pesto on it.
- You can make your own favourite pesto, or make my Fire Roasted Yellow and Red Pepper Pesto
- Serve with a big old sandwich loving smile!
Nutrition Facts : Calories 176 kcal, Carbohydrate 3 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 835 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PESTO, TOMATO, AND MOZZARELLA SANDWICH
I returned home from Colorado on Sunday to find that my garden, in the week I'd been gone, had gone berserk.
Categories main dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender. Use a microplane zester to grate in the garlic clove (or use a garlic press). Turn the machine on and drizzle in the olive oil until totally incorporated. Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs. Set aside or refrigerate until needed. To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella. Top with the other ciabatta halves and serve immediately!* Can press sandwiches in a panini press if preferred!
GRILLED CHICKEN SANDWICH WITH PESTO
This grilled chicken sandwich with pesto is a gourmet take on a favorite with smoked mozzarella, sun-dried tomatoes and arugula!
Provided by Ingrid Beer
Categories Sandwich
Time 45m
Yield Serves 4
Number Of Ingredients 22
Steps:
- Marinate your chicken breasts by adding them to a large bowl, then drizzling over about 2 tablespoons of olive oil, a couple of pinches of salt and black pepper, the Italian seasoning, lemon zest and juice, plus garlic, and toss to coat; marinate for 20 minutes, or even over night.
- Next, prepare your arugula-basil pesto: if blanching your basil leaves to lock in the vibrant color, bring a small/medium size pot of water to the boil, then turn off the heat; add the basil leaves and blanch them for just 5-10 seconds; drain and add the leaves to ice water to shock them, then drain and gently pat dry on paper towel.
- To the bowl of a food processor, add the pine nuts, grated parmesan cheese, garlic cloves, lemon zest and juice, the salt and pepper, plus 2 tablespoons of the olive oil, and process for about 20 seconds until fairly smooth; add the basil leaves and the arugula, and continue to process, drizzling in the 1/2 cup of olive oil until smooth, about 30-45 seconds.
- Spoon the pesto into a jar or small bowl, cover with plastic, and place into fridge to hold.
- To grill the chicken, place your grill pan (you can also use an outdoor grill as well) over medium-high heat, and grill a couple of the chicken breast cutlets for about 3 minutes per side, or until cooked through and golden (grilling time is shorter since these are thinner cutlets); allow the chicken to rest for 10 minutes.
- Preheat your broiler, and line a small baking sheet with foil; place the grilled chicken breasts onto the baking sheet, top each with 1 ounce of the grated smoked (or plain) mozzarella cheese, then place under the broiler for about 3-5 minutes, or until the cheese is completely melted.
- To assemble the grilled chicken sandwiches, generously spread some of your pesto sauce onto both the bottom and top pieces of the bread, then place a cheesy grilled chicken breast onto the bottom piece of bread.
- Top the chicken with about 1 tablespoon of the julienned sun-dried tomatoes and a sprinkle of micro arugula greens or regular arugula greens; then, cover with the top piece of pesto-slathered bread, and serve.
Nutrition Facts : Calories 688 calories per sandwich (with 2 tablespoons of pesto sauce)
TURKEY AND SMOKED MOZZARELLA SANDWICH
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
- Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.
SMOKED MOZZARELLA AND PESTO SANDWICH
Just made this for myself and it was so amazing that I had to share my recipe! Use fresh smoked mozzarella and not the American version of that stiff mozzarella. Can be found in gourmet and specialty shops. I also add Provolone, but havarti, Swiss or yogurt cheese can also be used. You can make just one sandwich or use a long sourdough or French roll for a semi-large gathering.
Provided by veggigoddess
Categories Italian Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Spread a thin layer of pesto sauce onto one side of one piece of bread. Spread a thin layer of mayonnaise onto one side of the other piece of bread. Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 34.8 g, Cholesterol 57.3 mg, Fat 39.7 g, Fiber 2.9 g, Protein 28.2 g, SaturatedFat 14.3 g, Sodium 1145.3 mg, Sugar 3.6 g
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- In a food processor combine basil, parmesan, garlic, pine nuts and olive oil. Pulse until the olive oil looks emulsified and the pesto looks uniform.
- To make the sandwiches: Slice the bread in half and spread pesto on one side. Layer the cheese and tomatoes and drizzle with balsamic glaze.
BEEF & SMOKED MOZZARELLA STUFFED FOCACCIA WITH PESTO
From beefitswhatsfordinner.com
Cuisine ItalianCategory SandwichServings 4Total Time 35 mins
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons pesto and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat oven to 350°F. Remove some bread from center of cut sides of loaf if very thick, creating a pocket. Spread remaining 2 tablespoons pesto evenly over cut sides of bread; top each half evenly with cheese. Place on metal baking sheet. Bake in 350°F oven 8 to 10 minutes or until heated through and cheese melts.
- Meanwhile heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
SAUSAGE MEATBALL SUBS WITH TOMATO SAUCE, PESTO, AND MOZZARELLA
From baketotheroots.de
Cuisine AmericaCategory SandwichesServings 2Total Time 40 mins
- Cut the uncooked bratwurst lengthwise with a sharp knife and remove the casings. Add to a bowl, add the onion powder, garlic powder, some smoked paprika powder, and salt and pepper to your liking to season the ground meat. If your bratwurst is already seasoned well, you can use less of the spices. Shape 6 or 8 balls and set aside. Peel and chop the onion and garlic as well as the celery stalks and set aside.
- Add the olive oil to a large pot and heat up. Cook the meatballs over medium-high heat until nicely browned from all sides. Take out of the pot and place on a plate. Add the chopped onion and garlic and cook over medium heat until soft and lightly browned. Add the chopped celery and continue cooking for 2-3 minutes longer. Deglaze with the diced tomatoes from the can, add the dried oregano, and season with salt and pepper. Let simmer for about 10 minutes, stirring from time to time. Return the meatballs to the pot and continue cooking everything for 10 minutes more or until the sauce has thickened nicely and the meatballs are coated with the sauce.
- While the sauce is cooking, heat up the oven to 480°F (250°C). Line a baking sheet with some baking parchment. Cut the bread rolls lengthwise in half, spread basil pesto over the cut sides, and place on the prepared baking sheet. Place inside the oven as close as possible to the heating coils – toast until the bread got some color – depending on the oven for 1-2 minutes. Remove from the oven, add some of the thickened tomato sauce on one side of the bread rolls, add 3-4 meatballs on top and finish with some mozzarella on top of the meatballs. Toast again in the oven for 2-3 minutes or until the mozzarella is melted and bubbling. Take out of the oven, add some more basil pesto if you like, close the sandwiches and serve immediately.
SMOKED GOUDA AND PESTO GRILLED CHEESE SANDWICHES - RECIPES
From more.ctv.ca
Servings 2-4Total Time 20 mins
- Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice (about ½ tablespoon per slice).
- Place four slices of bread, butter-side down, in the pan. Divide the cheese evenly over the bread, then cover with a lid and cook until the cheese is about three-quarters of the way melted, a few minutes.
GOT TOMATOES? MAKE THIS SMOKED CAPRESE SANDWICH
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3.5/5 (14)Total Time 13 minsCategory Dinner, Lunch, SnackCalories 691 per serving
- Slice the heirloom tomato about ¼ inch thick. You'll need 3 to 4 slices, depending on the size of your bread.
- Spread the pesto on one side of both slices of bread. Then on one slice on top of the pesto, layer on half the mozz, then all the beefsteak slices, then the cherry tomatoes, tucking them in wherever you can. Layer on the rest of the mozz, then top with the other slice of pesto'd bread.
- Cook. Melt the butter on a griddle or in a pan over medium heat. Cook the sammich until deep golden brown, 4 to 5 minutes per side (if your sandwich is tall and unwieldy, use a spatula to transfer it to the pan). Depending on your mozz, the cheese might melt a little or it might just warm up and soften. Either way, it's fine.
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