Friday, August 29, 2008

Bocconcini, Tomato and Pesto Sandwich

If you prefer, you can substitute low-fat mozzarella cheese for the bocconcini and roasted red pepper (capsicum) for the sun-dried tomatoes in this delicious Italian-style sandwich. Recipe makes 4 sandwiches.


For the Pesto:
1 cup packed fresh basil leaves
1 clove garlic, crushed
1 tablespoon olive oil
Black pepper, to taste
For the Sandwich:
2 loaves (10 inch/25 cm long) French or Italian bread, preferably wholemeal
4 ounces (125 g) sun-dried tomatoes, blanched and patted dry on paper towels
8 ounces (250 g) bocconcini or low-fat mozzarella cheese, thinly sliced


1. To prepare the pesto, combine the basil, garlic, oil and pepper in a food processor or blender. Blend for about 40 seconds or until smooth.
2. Cut each bread loaf in half horizontally. Spread each bottom slice with half of the pesto; top with half of the tomatoes and mozzarella cheese. Cover with the top slice of the load and cut in half.

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