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Homemade Basil Pesto, Tomato, and Mozzarella Sandwiches

At least four of the last seven days have included this sandwich.
And I am quite happy about that.
Did you know basil pesto is super easy to make? And about 1000 times cheaper than purchasing it in the store?
Especially if your garden is exploding with this fragrant, leafy green gift from heaven.
And grabbing a couple of those juicy, red orbs of glory from the Farmer’s Market doesn’t hurt either.
Maybe “orbs of glory” was a little much.
But you have to admit, that does look pretty darn glorious. It’s like eating summer.
Basil Pesto, Tomato, and Mozzarella Sandwiches
Yield: 1 6 oz jar pesto
Recipe adapted from The Betty Crocker Cookbook Bridal Edition
For the pesto:
2 cups firmly packed fresh basil leaves
1 cup grated Parmesan cheese
1/4 cup pine nuts
1/2-3/4 cup olive oil
3 cloves garlic
Directions:
1. Place basil, Parmesan, pine nuts, 1/2 cup olive oil, and garlic in a food processor or blender. Blend on medium speed until smooth, scraping sides occasionally. If the ingredients get stuck or are too thick to blend, add additional olive oil.
For the sandwiches (Makes 2):
6 thick slices of fresh mozzarella (Get the log or the circle kind…not mozzarella that has already been processed and sliced)
1 large tomato
4 slices bread
2 Tablespoons butter
Pesto
Directions:
1. Heat a flat skillet over medium high heat. Butter one side of each slice of bread. Place bread buttered side down in hot skillet. Grill until golden brown. Remove from skillet.
2. Spread a thick layer of basil pesto over one side of each piece of grilled bread. Layer with tomato slices and fresh mozzarella. Enjoy.
{ 8 comments… add one }

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  • Anna July 19, 2011, 10:32 AM

    Can I come eat at your house? 🙂 Seriously, thank you, because I have a whack of basil growing in my veggie-bed, and beyond putting it (whole-leaf) on sandwiches or chopping it coarsely for herbal accent to sauces, etc., I’ve been stumped what more to do with it. I am eating this sandwich TODAY!

  • Anonymous July 19, 2011, 1:11 PM

    Basil Pesto on a pizza crust with tomatoes and topped with shrimp and mozzarella cheese!

  • Anonymous July 19, 2011, 1:24 PM

    I just made this sandwich for lunch. It is delicious!! Just as it says in the description…”like eating summer!” I used a 7 grain bread. Definitely a winner! (I could have eaten the pesto all by itself!)

  • Anonymous July 19, 2011, 4:21 PM

    that sandwich looks AMAZING!!! I do believe I will be eating that at least once a week for the rest of the summer! thanks for sharing 😀

  • Courtney July 19, 2011, 4:35 PM

    @Anna
    I’m so glad I could help! This is definitely my favorite use for all that basil!

  • Anonymous July 20, 2011, 12:14 AM

    If you have excess basil, make and freeze pesto to use all winter long. I freeze it in ice cube trays and then store the frozen cubes in zipper lock freezer bags. One or two cubes will be plenty for whatever you want to make.

    I also try different nuts if pine nuts are too expensive. We especially like walnuts.

  • Courtney July 20, 2011, 9:51 AM

    @Anonymous

    What a great idea! It would be awesome to be able to extend the flavors of summer throughout the year.

  • Angela January 20, 2012, 6:31 PM

    Found you from Brown Eyed Baker… this looks delicious! I must try this! 😉

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