Mozzarella tomato and basil sandwich - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pesto Spread (recipe follows) | ||
| 1 | 15-inch loaf Italian bread | |
| 1 | large | Ripe red tomato, sliced |
| 1 | large | Ripe yellow tomato, sliced |
| 1 | 8-oz ball fresh mozzarella cheese, sliced | |
| Fresh basil leaves | ||
Directions
1. Prepare Pesto Spread.
2. With serrated knife, from a long edge, cut bread horizontally in half to within a half inch of opposite side. Open loaf; spread cut surfaces of bread with Pesto Spread. On bottom half of bread, arrange overlapping slices of red tomato, yellow tomato, and mozzarella; tuck basil leaves between slices. Replace top of bread. To serve, cut sandwich crosswise into 4 pieces.
Pesto Spread: In food processor fitted with chopping blade, process 2 C fresh basil leaves, ½ C pine nuts, ¼ C grated Parmesan cheese, 1 teaspoon lemon juice, 1 clove garlic, ⅛ teaspoon salt, and ⅛ t ground black pepper until smooth. With motor running, slowly add ¼ C olive oil.
Country Living/August/94 Scanned & fixed by Di Pahl & <gg>