VNiceFood

The Pesto Caprese Sandwich I Make for Picnics (20-Min)

The Pesto Caprese Sandwich I Make for Picnics (20-Min)
Prep
20 min
Total
20 min
Serves
2
Calories
420 kcal
Protein
24.00 g
Carbs
30.00 g
Fat
15.00 g

Ingredients

  • 7-8 cupspacked basil leaves
  • 8-10 clovesgarlic (peeled)
  • 1/3 cupwalnuts (toasted)
  • 1/2 cupvegetarian parmesan (grated)
  • 1/2 cupextra virgin olive oil (more as needed (use divided))
  • —black pepper (couple twists)
  • —salt (to taste)
  • 2 pairsPanini/ciabatta bread/sourdough (or of choice)
  • 2 countripe but firm tomatoes (thinly sliced)
  • 4 slicesfresh mozzarella (or more if desired)
  • 1 fistfulbaby spinach (or greens of choice)
  • 2 teaspoonsolive oil
  • 1 tablespoonbalsamic reduction
  • —salt (pinch)
  • —pepper (couple twists)
  • —garlic powder (pinch)
  • 1/2 teaspoondried Italian herb blend

Instructions

  1. 1

    Pulse garlic in your food processor.

  2. 2

    Add walnuts and pulse again.

  3. 3

    Now throw in the basil, cheese, salt, and pepper. Pulse with pouring oil from the chute to aid blending. Reserve some oil to top the pesto.

  4. 4

    Thinly slice the tomatoes and fresh mozzarella.

  5. 5

    Place spinach, tomatoes, and cheese on a plate. Drizzle it with some olive oil, balsamic reduction, a pinch of salt, pepper, garlic powder, and dried Italian herbs.

  6. 6

    Slightly warm up the bread if desired.

  7. 7

    Spread pesto on slices of bread. Add in tomatoes followed by spinach and mozzarella cheese layer. Add another bread slice on the top and gently press the sandwich.

  8. 8

    With a sharp knife cut it into four equal pieces. If desired secure each piece with a toothpick or cocktail pick.