Pesto And Mozzarella Sandwiches Recipes
GUY COOKS WITH KIDS: DUNCAN'S PESTO AND MOZZARELLA SANDWICH
Provided by Guy Fieri
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a small bowl, mix the pestos together thoroughly with a fork until combined. Spoon 1 tablespoon of the pesto mixture on 1 side of both pieces of the bread and spread evenly with a butter knife.
- Preheat a griddle or nonstick pan over medium heat. Place the slices of prosciutto flat on the griddle to heat through and until slightly brown at the edges. Place 2 slices mozzarella on 1 of the slices of pesto bread. Top with the tomato slices, the cooked prosciutto and the remaining 2 slices mozzarella. Finish by topping with the other slice of bread, pesto side down.
- Spray the sandwich on 1 side with the olive oil spray. With a spatula, place the sandwich, sprayed side down, on the griddle. When sandwich is on the griddle, spray the other side.
- When the cheese begins to melt on 1 side, use the spatula to flip the sandwich. Cook about 5 minutes on the other side.
BASIL, TOMATO AND MOZZARELLA SANDWICH
This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.
Provided by Melissa Rapoza Fragoza
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
- In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g
PRESSED MOZZARELLA SANDWICHES
Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
- Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.
GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES
Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- To make the sandwich:
- Prepare grill.
- Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
- Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
- To make the pesto:
- In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.
PESTO AND MOZZARELLA SANDWICHES
Make and share this Pesto and Mozzarella Sandwiches recipe from Food.com.
Provided by AzMama17
Categories Lunch/Snacks
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Spread pesto onto bread and top with chicken and cheese. Broil for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 444, Fat 11.6, SaturatedFat 5, Cholesterol 43, Sodium 885.8, Carbohydrate 59.5, Fiber 3.4, Sugar 0.6, Protein 23.6
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