Antipasto Mozzarella Sandwich with Lemon Pesto — These sandwiches make for the perfect fancied up weekday lunch. They would also be great to pack up and take on a spring picnic. Oh, and if you happen to be serving Easter lunch, this sandwich would be perfect for that too. Just one thing, don’t skimp on those veggies. Best part of the sandwich. Ok, and the cheese.
Ingredients
- 1 loaf ciabatta bread, halved lengthwise
- 1/2 cup basil pesto (recipe follows)
- 6 slices spicy salami
- 6 slices prosciutto
- 1 cup marinated artichokes, drained and quartered
- 1 roasted red pepper, sliced
- 1/2 cup oil packed sun-dried tomatoes, oil drained and chopped
- 8 ounces fresh burrata or mozzarella
- 4 ounces provolone, sliced
- 1 cup baby arugula
LEMON BASIL PESTO:
- 2 cups fresh basil
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- zest and juice of 1 lemon
- kosher salt
- 1 pinch crushed red pepper flakes
Instructions
- Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto.
- …..
- …..
- Visit Antipasto Mozzarella Sandwich with Lemon Pesto for full instructions
Originally posted 2019-01-31 09:33:51.
Originally posted 2019-01-31 09:33:51.
