Mozzarella, Tomato, and Pesto Sandwich

For the pesto:
1 cup
packed fresh basil leaves
1 clove garlic, crushed
1 tablespoon olive oil
1/8 teaspoon black pepper

For the sandwich filling:
2 loaves (10 inches long)
whole-wheat, French, or Italian bread
4 ounces

sun-dried tomatoes, blanched and patted dry on paper towelling
8 ounces
Mozzarella cheese (low fat or regular), thinly sliced

To make the pesto:
In a food processor or blender, whirl the basil, garlic, oil and pepper for about 40 seconds or until smooth.

Cut each bread loaf in half horizontally.
Spread each bottom slice with half the pesto; top with the tomatoes and mozzarella cheese.
Cover with the top slice of bread and cut in half.
Makes 4 sandwiches.

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