Tomato and Pesto Sandwiches
Tomato and Pesto Sandwiches
Ingredients
- 4 cups (120 g) fresh basil, lightly packed
- 1/4 cup (30 g) pine nuts, toasted
- 1/4 cup (18 g) Parmesan cheese, grated
- 1 garlic clove, chopped
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) olive oil
- 4 small ciabatta loaves or panini rolls
- Olive oil, for brushing
- 2 tomatoes, thinly sliced
- 1 ball (9 oz/250 g) mozzarella di bufala or mozzarina cheese, drained and cut into 4 or 8 slices
Instructions
- 1. In a food processor, blend the basil, pine nuts, Parmesan and garlic with the lemon juice. With the machine running, drizzle in the oil until the mixture has a creamy and slightly grainy texture. Season with salt and pepper. Set aside.
- Preheat the grill, setting burners to high. Oil grate.
Tomato and Pesto Sandwiches