Hot Caprese Sandwiches with Homemade Pesto
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Fragrant herbs are what our garden has excelled at this year. The green basil is especially good, fluffy and juicy, perfect for a showcase. The small, pea-sized cherry tomatoes are also a success; for the past couple of months, the plants looked sickly but produced fruit non-stop. This recipe was born from these two homegrown ingredients. At its core is the well-known Caprese salad, but served on toasted white bread with a thick layer of melted cheese.
Ingredients
- Basil - 5.3 oz
- Olive Oil - 2 fl oz
- Garlic - 2 cloves
- Parmesan Cheese - 1.8 oz
- Pistachios - 1.8 oz
- Sourdough Bread - 4 pieces
- Butter - 1.4 oz
- Marinated cherries - 7.1 oz
- Pizza Mozzarella Cheese - 7.1 oz
- Lemon - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the leaves from the basil stems.
Step 2
Place the basil leaves in a blender, add the garlic and nuts. Blend the mixture until smooth.
Step 3
While continuing to blend on low speed, gradually pour in the olive oil.
Step 4
Add the parmesan and blend until the ingredients come together into a smooth pesto sauce.
Step 5
Add lemon juice, and season with salt and pepper to taste. This will yield a large amount of sauce, which can be stored in the refrigerator for up to two weeks.
Step 6
Slice the cherry tomatoes into rounds.
Step 7
Grate the mozzarella cheese using a coarse grater.
Step 8
Spread a thin layer of softened butter on both sides of the bread pieces.
Step 9
Place the bread in the skillet and toast for a couple of minutes.
Step 10
Flip the bread and place shredded mozzarella and tomatoes on the toasted side. Reduce the heat to low, cover the skillet with a lid, and cook for 4–5 minutes until the mozzarella melts.
Step 11
Top the prepared hot sandwiches with pesto sauce and serve immediately.
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