Open-Faced Tomato Mozzarella Pesto Sandwich
Description
Topped with roasted pine nuts and sun-dried tomatoes … drizzled with a reduction of balsamic vinegar and olive oil
Ingredients
- 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
Instructions
- 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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