Mozzarella, Tomato, and Pesto Sandwich

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Mozzarella, Tomato, and Pesto Sandwich

 

Pesto:

1 cup packed fresh basil leaves

1 clove garlic, crushed

1 tbsp. olive oil

1/8 tsp. black pepper

 

Sandwich filling:

2 loaves whole-wheat French or Italian bread

4 ozs. sun-dried tomatoes, blanched and patted dry on paper towelling

8 ozs. mozzarella cheese, 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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