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Summer grilled pesto sandwich
I love experimenting with grilled sandwiches; there are so many variations to this simple and delicious meal. Using good bread is definitely important, and just by using a different type of bread, you have yourself a different tasting sandwich! Lately though, I have been eating a lot of the summer pesto sandwich’s because it’s filled with exciting flavors. I love the use of feta cheese in this recipe instead of regular cheese as it gives the sandwich a Mediterranean flare.
You’ll need
For one sandwich
Two slices of Italian Artisan bread
Feta cheese
3 small fresh Mozzarella cheese balls
6 thin slices of purple onion
2 plum tomatoes
Pesto sauce:
This quantity will be good for at least 5 sandwiches
2 cups fresh basil leaves
½ cup parmesan cheese
3 cloves of garlic
3 tablespoons pine nuts
Salt and pepper
½ cup olive oil
How to:
You will first need to prepare your fresh pesto sauce. Remove the stems from the basil leaves and wash thoroughly. Take the pine nuts and garlic and place in a food processor, while mixing those ingredients drizzle the olive oil and then add the basil leaves and parmesan cheese and a dash of salt and pepper. Mix until smooth. Spread olive oil on the one side of each slice of bread. Lay the oiled slice face down on a cutting board, and spread a tablespoon of pesto onto each slice. Add crumbled feta cheese on one slice and then add the mozzarella halves, and on top of this you then place your sliced tomatoes and onion. Cover the sandwich with the other slice of bread and place inside your iron griddle. Let this grill until the bread becomes nice and crispy. Serve immediately. I like to add a salad on the side.
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