By Sasha Gordanier
Slice the ciabatta rolls or crusty bread in half horizontally to create sandwich halves.
Spread 1 tablespoon of basil pesto onto the cut side of each half of the bread.
Slice the fresh mozzarella and medium tomatoes into approximately 1/4-inch thick slices.
Layer the mozzarella slices evenly on one half of each sandwich, followed by the tomato slices.
Add a handful of fresh basil leaves on top of the tomatoes.
Close the sandwiches with the remaining bread halves, pressing gently to secure the ingredients.
Serve each sandwich with 1 cup of mixed greens tossed in 1 tablespoon of balsamic vinaigrette on the side.
For a warm variation, the sandwiches can be grilled on a panini press for 3-4 minutes until the cheese is slightly melted and the bread is crisp.
How did this recipe turn out? Let others know!
to rate this recipe
This Lunch Vegetarian Italian Sandwich recipe is ready in 15 minutes and features ciabatta rolls or crusty bread slices, fresh mozzarella, medium tomatoes and other delicious ingredients. Contains 550 calories total.
Slice the ciabatta rolls or crusty bread in half horizontally to create sandwich halves.
Spread 1 tablespoon of basil pesto onto the cut side of each half of the bread.
Slice the fresh mozzarella and medium tomatoes into approximately 1/4-inch thick slices.
Layer the mozzarella slices evenly on one half of each sandwich, followed by the tomato slices.
Add a handful of fresh basil leaves on top of the tomatoes.
Close the sandwiches with the remaining bread halves, pressing gently to secure the ingredients.
Serve each sandwich with 1 cup of mixed greens tossed in 1 tablespoon of balsamic vinaigrette on the side.
For a warm variation, the sandwiches can be grilled on a panini press for 3-4 minutes until the cheese is slightly melted and the bread is crisp.
Calories per Serving: 550
Your Rating:
