Grilled Mozzarella Sandwich

by Sheryl

Prep Time: 10 Mins | Cook Time: 5 Mins | Total Time: 15 Mins | Yield: 4 Servings

Fresh ingredients in a sandwich! This is the perfect snack that you will serve today! Loaded with spectacular flavors, this sandwich is the best of the best! You got to try it out. I am 100 percent sure that everyone is going to love it! Ready in just 15 minutes. Enjoy!

Ingredients:

For the Sandwich

2 ounces roasted red peppers jarred
1 large tomato, sliced
4 slices sourdough bread
4 ounces mozzarella cheese, sliced

For the Pesto

1/4 c olive oil
1/2 c fresh basil leaves
Salt and pepper
2 tbsp grated Parmesan
2 cloves garlic clove, peeled
2 tbsp walnuts

Directions:

In your food processor, add Parmesan cheese, salt, pepper, basil, walnuts, and garlic. Pulse a few times until well incorporated. Gradually drizzle olive oil as go along with the pulsing.

Brush each of the 4 bread slices with the pesto. Toast for about 2 minutes. You can use the oven or a panini press for this step.

Add tomatoes, mozzarella cheese, and roasted red peppers over the toasted bread slices. Let the cheese melt and soften the vegetables.

Top each bread with the other 2 slices of bread.

Close the panini press and toast the sandwich for 2 to 3 minutes or until done.

Slice into two. Enjoy!

Notes:

Place any leftover pesto in an airtight container, then put it in the fridge. It can last up to a week.

Feel free to add shredded mozzarella cheese instead of whole mozzarella.

You use pecans or almonds in exchange for walnuts.

You can use store-bought pesto for this recipe if you do not have a food processor.

I highly suggest using fresh ingredients for this recipe.

Nutrition Facts:

Serving: 1g, Calories: 449 kcal, Carbohydrates: 41g, Protein: 16g, Fat: 25g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 742mg, Potassium: 302mg, Fiber: 2g, Sugar: 3g, Vitamin A: 960IU, Vitamin C: 16.1mg, Calcium: 224mg, Iron: 3mg

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