RecipeCastle
Recipe Card
The Pesto Caprese Sandwich I Make for Picnics — Ready in 20 Minutes
- Prep
- 20 min
- Total
- 20 min
- Serves
- 2
- Calories
- 420 kcal
- Protein
- 24.00 g
- Carbs
- 30.00 g
- Fat
- 15.00 g
Ingredients
- 7-8 cupspacked basil leaves
- 8-10 clovesgarlic (peeled)
- 1/3 cupwalnuts (toasted)
- 1/2 cupvegetarian parmesan (grated)
- 1/2 cupextra virgin olive oil (more as needed (use divided))
- to tasteSalt
- couple twistsblack pepper
- 2 pairsPanini / ciabatta / sourdough bread
- 2Ripe but firm Tomatoes (thinly sliced)
- 4 countslices Fresh Mozzarella ((or more if desired))
- 1 fistfulBaby spinach ((or greens of choice))
- 2 teaspoonOlive Oil
- 1 tablespoonBalsamic reduction
- pinchsalt
- couple twistspepper
- pinchgarlic powder
- 1/2 teaspoonDried Italian herb blend
Instructions
- 1
Pulse garlic in your food processor.
- 2
Add walnuts and pulse again.
- 3
Now throw in the basil, cheese, salt, and pepper. Pulse with pouring oil from the chute to aid blending. Reserve some oil to top the pesto as needed.
- 4
Thinly slice the tomatoes and fresh mozzarella.
- 5
Place spinach, tomatoes, and cheese on a plate. Drizzle it with some olive oil, balsamic reduction, a pinch of salt, pepper, garlic powder, and dried Italian herbs.
- 6
Slightly warm up the bread if desired.
- 7
Spread pesto on slices of bread. Add in tomatoes followed by spinach and mozzarella cheese layer. Add another slice of bread on top and gently press the sandwich.
- 8
With a sharp knife cut it into four equal pieces. If desired, secure each piece with a toothpick or cocktail pick.