Open-Faced Tomato Mozzarella Pesto Sandwich
Topped with roasted pine nuts and sun-dried tomatoes … drizzled with a reduction of balsamic vinegar and olive oil … a light flavorful appetizer sure to please your taste buds.
4 bread rolls
8 slices of tomatoes
8 slices of fresh moz.zarella, cut into 1cm/⅓ inch thick slices
⅓ cup pesto sauce, ready or homemade
¼ cup pine nuts, lightly toasted
2 tablespoons olive oil
2 sun-dried tomatoes, packed in oil, sliced
A pinch of salt
Basil leaves, for garnish
Cut each roll lengthwise into two. Place the bread slices on a baking sheet and warm in a preheated oven just for 1-2 minutes. Remove from the oven.
Arrange the mozzarella slices on the bread rolls, and top each with a tomato slice.
Spoon a teaspoon of the pesto sauce on top of each roll, and toss with the sun-dried tomato and toasted pine nuts.
Drizzle the reduced balsamic vinegar and olive oil on top of the rolls. Sprinkle a dash of salt.
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