Tomato and Basil Pesto Sandwich

Ingredients

• 10 Cherry tomatoes (10–12 tomatoes (100–120 g), halved lengthwise)
• 3 tbsp Basil pesto (3–4 tbsp)
• 0.5 cup Mozzarella cheese (Grated)
• 1 tsp Olive oil
• 1 tbsp Butter (1–2 tbsp; for spreading on the outer sides)
• Salt (To taste)
• 4 Bread slices (Pesto is spread on one side of each slice)

Steps

1. 1

   Halve the cherry tomatoes lengthwise and grate the mozzarella, if not already prepared.

2. 2

   Heat the olive oil in a pan over medium heat.

3. 3

   Place the tomatoes cut-side down in the pan. Sauté for 2–3 minutes, until slightly softened and caramelised.

4. 4

   Season the tomatoes with salt to taste.

5. 5

   Spread basil pesto on one side of each bread slice.

6. 6

   Arrange the sautéed tomatoes over two of the pesto-coated slices.

7. 7

   Top the tomatoes with the grated mozzarella.

8. 8

   Cover with the remaining bread slices, with the pesto-coated sides facing inwards.

9. 9

   Spread butter over the outer sides of the sandwiches.

10. 10

    Grill the sandwiches in a pan over medium-low heat until golden and crisp on both sides and the mozzarella has melted.

11. 11

    Cut each sandwich diagonally in half and serve hot.

Notes

The creator's ingredient list does not specify bread, although the method calls for bread slices; four slices are included to make two sandwiches. The source gives ranges for the tomatoes, pesto and butter; the displayed quantities use the lower end of each range. Bread type and quantity are not specified.

Nutrition per serving

• main
• sandwich
• vegetarian
• grilled
• quick meal