Hot Caprese Sandwiches with Homemade Pesto
4 servings
30 minutes
Aromatic herbs are what our garden has done best this year. The green basil is especially good, fluffy and juicy, you could take it to an exhibition. Small, pea-sized cherry tomatoes are also not bad , the last couple of months the bushes looked seriously ill, but they bore fruit without interruption. Actually, this recipe was born from these two home-grown ingredients. The basis is the well-known Caprese salad, but served on white toasted bread under a layer of melted cheese.
1
Tear the leaves from the stems of the basil.
- Basil: 150 g
2
Place basil leaves in a blender bowl, add garlic and nuts. Blend the mixture until smooth.
- Basil: 150 g
- Garlic: 2 cloves
- Pine nuts: 50 g
3
While mixing at low speed, pour in the olive oil.
- Olive oil: 80 ml
4
Add parmesan and blend until the ingredients combine into a smooth pesto sauce.
- Parmesan (Parmigiano Reggiano): 50 g
5
Add lemon juice, salt, and pepper to taste. The sauce will be plentiful and can be stored in the refrigerator for up to two weeks.
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Slice cherry tomatoes into rings.
- Cherry tomatoes: 200 g
7
Grate the mozzarella on a coarse grater.
- Pizza mozzarella (low-moisture): 200 g
8
Spread a thin layer of softened butter on both sides of the bread slices.
- Butter: 40 g
9
Place the bread in the pan and fry for a couple of minutes.
- Wholegrain bread: 4 pieces
10
Flip the bread and place grated mozzarella and tomatoes on the toasted side. Reduce the heat to low, cover the pan with a lid, and cook for 4-5 minutes until the mozzarella melts.
- Pizza mozzarella (low-moisture): 200 g
- Cherry tomatoes: 200 g
11
Spread pesto sauce on the ready hot sandwiches and serve immediately.
- Olive oil: 80 ml