Number of servings :
Type of meal : | Sandwiches | Sandwiches
Special diet :
For the pesto:
1 cup (250 mL) packed fresh basil leaves
1 clove garlic, crushed
1 tbsp (15 mL) olive oil
1/8 tsp (0.5 mL) black pepper
For the sandwich filling:
2 loaves (10 inches long/25 cm) hole-wheat French or Italian bread
4 oz (115 g) sun-dried tomatoes, blanched and patted dry on paper towelling
8 oz (255 g) Mozzarella cheese (low fat or regular), thinly sliced
To make the pesto:
in a food processor or blender, whirl the basil, garlic, oil, and pepper for about 40 seconds or until smooth. Cut each bread loaf in half horizontally. Spread each bottom slice with half the pesto; top with the tomatoes and mozzarella cheese. Cover with the top slice of bread and cut in half.
Makes 4 sandwiches.
Imported on 2011-01-20 16:41:26 — Original ID:2066