Tomato Mozzarella And Pesto Sandwiches Food

PESTO, TOMATO, AND MOZZARELLA SANDWICH

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!

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH

Steps:

• Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
• Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
• Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

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.

TOMATO, MOZZARELLA & PESTO PANINI

Steps:

• Preheat a panini grill machine or a heavy skillet.
• Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
• Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
• Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
• Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
• Cut the sandwiches in half and serve warm. Enjoy!
• Note:.
• This is also excellent with a slice of roasted red bell pepper in it!