Usuba
Hot Mozzarella and Pesto Sandwiches
Classic Caprese salad in a new form: crispy bread with melted cheese, tomatoes and aromatic homemade basil pesto.
- Total
- 30 min
- Standard serving
- 236.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Tear off the basil leaves from the stems.
- 2
Step 2
Place basil leaves in a blender, add garlic and pine nuts. Blend until smooth.
- 3
Step 3
While continuing to beat at low speed, pour the olive oil in a thin stream.
- 4
Step 4
Add grated Parmesan and beat until you get a uniform pesto sauce.
- 5
Step 5
Add lemon juice, salt and pepper to taste. Pesto can be stored in the refrigerator for up to two weeks.
- 6
Step 6
Slice the cherry tomatoes into rings.
- 7
Step 7
Grate the mozzarella on a coarse grater.
- 8
Step 8
Spread the bread slices with softened butter on both sides in a thin layer.
- 9
Step 9
Place the bread on the pan and fry for a couple of minutes until golden brown.
- 10
Step 10
Flip the bread with the toasted side up. Spread the grated mozzarella and tomato slices on top. Reduce the heat to the lowest setting, cover the skillet with a lid, and fry for 4–5 minutes until the cheese melts.
- 11
Step 11
Place the hot sandwiches on a plate, generously spread pesto and serve immediately.
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