Pesto, Tomato, and Mozzarella Sandwich – a delicious recipe with Basil, Walnuts, Parmesan Cheese, Salt, clove Garlic, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender.
2
Use a microplane zester to grate in the garlic clove (or use a garlic press).
3
Turn the machine on and drizzle in the olive oil until totally incorporated.
4
Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs.
5
Set aside or refrigerate until needed.
6
To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll.
7
Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella.
8
Top with the other ciabatta halves and serve immediately!
9
* Can press sandwiches in a panini press if preferred!
782
kcal
Calories
75
g
Fat
15
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups Basil Leaves (more If Needed!), 1/4 cups Rougly Chopped Raw Almonds (can Sub Pine Nuts, Walnuts, Or Pecans), ⅓ cups Shredded Parmesan Cheese, 1/4 teaspoons Salt, and more.
Yes, Pesto, Tomato, and Mozzarella Sandwich falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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