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
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
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.