Tomato Kale And Mozzarella Sandwich With Parsley Pesto Recipes

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MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES



Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches image

Provided by Dave Lieberman

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

2 large baguettes
Walnut-Parsley Pesto, recipe follows
1/2 pound thinly sliced prosciutto
1 1/2 pounds plum tomatoes, thinly sliced
2 pounds fresh mozzarella, sliced 1/4-inch thick
Olive oil, to taste
Kosher salt and freshly ground black pepper
3/4 cup walnuts
1/2 cup grated Pecorino Romano
1 clove garlic
3/4 cup extra-virgin olive oil
1 cup packed fresh basil leaves
1/2 cup packed flat-leaf parsley leaves
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • Slice baguettes in half and then lengthwise but don't cut all the way through.
  • Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
  • Wrap sandwiches tightly in parchment and slice in half. Pack away.
  • Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

TOMATO, MOZZARELLA AND PESTO SANDWICHES



Tomato, Mozzarella and Pesto Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5m

Yield 4 sandwiches

Number Of Ingredients 4

1/2 cup prepared pesto
4 ciabatta rolls, sliced in half
4 ounces fresh mozzarella, thickly sliced (4 slices)
1 large tomato, thickly sliced (4 slices)

Steps:

  • Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

TOMATOES WITH PARSLEY PESTO



Tomatoes with Parsley Pesto image

You'll love the summery flavor of this pretty salad. It's a snap to whip up the pesto in the blender then pour it over ripe tomato wedges. -Donna Hackman, Bedford, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 cup packed fresh parsley
1/4 cup minced chives
1 garlic clove, peeled
1/4 teaspoon salt
Dash pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 medium tomatoes, cut into wedges

Steps:

  • In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar., Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BASIL, TOMATO AND MOZZARELLA SANDWICH



Basil, Tomato and Mozzarella Sandwich image

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

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

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

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