Side Pannel
Caprese Arugula Pesto Sandwiches
Caprese Arugula Pesto Sandwiches
- Recipe Submitted by Cool Whip on 09/06/2014
Category: Sandwiches
Ingredients List
- 1 can Pillsburyâ„¢ Simply® refrigerated rustic French bread
- 2 cups torn arugula
- 1/2 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1 clove garlic
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons pine nuts
- 1/3 cup olive oil
- Salt to taste
- 1/4 cup mayonnaise
- Grated peel from 1 lemon
- 5 thick slices mozzarella cheese
- 1 large ripe tomato, sliced
- 5 to 6 large basil leaves
Directions
1. Bake bread as directed on can. Cool completely.
2 Meanwhile, in food processor or blender, place arugula, basil, mint, garlic, Parmesan cheese, pine nuts and oil. Cover; blend until pureed. Add salt to taste.
3 In small bowl, stir together mayonnaise and lemon peel.
4 Cut bread lengthwise down center. Spread arugula mixture (pesto) on bottom half of bread; spread mayonnaise mixture on top half. Top bottom half with mozzarella slices, tomato slices and basil leaves. Cover with top half of bread. Cut loaf into 3 sandwiches.
2 Meanwhile, in food processor or blender, place arugula, basil, mint, garlic, Parmesan cheese, pine nuts and oil. Cover; blend until pureed. Add salt to taste.
3 In small bowl, stir together mayonnaise and lemon peel.
4 Cut bread lengthwise down center. Spread arugula mixture (pesto) on bottom half of bread; spread mayonnaise mixture on top half. Top bottom half with mozzarella slices, tomato slices and basil leaves. Cover with top half of bread. Cut loaf into 3 sandwiches.
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