Description
A delightful sandwich featuring prosciutto, mozzarella, fresh basil pesto, and heirloom tomatoes, perfect for a summer picnic or brunch.
Ingredients
Scale
- 1/2 cup pistachios (salted & roasted)
- 2 medium garlic cloves (sliced)
- 1/3 cup grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 cups fresh basil
- Zest and juice from 1 lemon
- 1 1/2 tsp sea salt and ground black pepper
- 1 large French baguette (or sandwich rolls, ciabatta bread, focaccia)
- 1/4 cup mayonnaise (or olive oil)
- 2–3 tbsp sun-dried tomato bruschetta
- 2 cups baby arugula
- 16 oz sliced mozzarella cheese (or burrata)
- 1 large heirloom tomato (or 2 medium tomatoes)
- 16 slices prosciutto
- 16 slices dry coppa
- 16 slices dry salami or soppressata
Instructions
- In a food processor, combine the pistachios, garlic, parmesan cheese, basil, lemon zest, and lemon juice. Pulse until finely chopped.
- With the motor running, slowly drizzle in the olive oil, blending until the mixture reaches a smooth consistency.
- Season with sea salt and ground black pepper to taste. Give it a good stir and set aside.
- Preheat your oven to 375°F (190°C) if you wish to toast your bread.
- Slice the French baguette or rolls in half lengthwise. If desired, brush the cut sides with olive oil or spread a thin layer of mayonnaise.
- Spread a generous layer of basil pesto on both cut sides of the bread.
- Layer on the mozzarella cheese, followed by a blend of prosciutto, coppa, and salami.
- Add slices of heirloom tomato, season lightly with sea salt and black pepper, and then scatter arugula on top before closing the sandwich.
- Optionally, place your sandwiches on a baking sheet and toast in the preheated oven for about 5-7 minutes, or until the cheese melts and the bread is crispy.
Notes
Make-ahead pesto a day prior for best flavor. Use fresh bread for optimal texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg