MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES
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, KALE AND MOZZARELLA SANDWICH WITH PARSLEY PESTO
This sandwich is an example of how you can get more vegetables into your diet and also get away from the drab ham and cheese you've been taking to work. It's a stack of parsley pesto (see recipe), Roma tomatoes, mozzarella and blanched kale (see recipe) on focaccia.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, sandwiches, main course
Time 5m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Spread the bottom half of the focaccia or the bottom slice of bread with pesto. Top with sliced tomatoes, and top the tomatoes with the cheese. Grind some fresh pepper over the cheese. Top the cheese with chopped blanched kale and drizzle on a small amount of olive oil if desired. Top with the other half slice of focaccia or bread and press down. Wrap in plastic until ready to eat.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 263 milligrams, Sugar 1 gram
TOMATO, MOZZARELLA & PESTO PANINI RECIPE - (4.2/5)
Provided by HeatherS
Number Of Ingredients 6
Steps:
- Preheat a panini grill machine. Core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick. Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of mozzarella (about 2 slices) on half of the bread and cover with a layer of tomato. (If the tomatoes are large, it will only be one slice.) Sprinkle the tomato with salt. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze. Cut each sandwich in half. Serve warm.
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 AND TOMATO SANDWICH
No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.
- Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.
Nutrition Facts : Calories 534 g, Fat 32 g, Fiber 4 g, Protein 23 g
TOMATO, MOZZARELLA & PESTO PANINI
A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy!
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a panini grill machine or a heavy skillet.
- Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
- Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
- Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
- Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
- Cut the sandwiches in half and serve warm. Enjoy!
- Note:.
- This is also excellent with a slice of roasted red bell pepper in it!
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