Roasted Cherry Tomato & Pesto Sandwich
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16 oz. Galbani® Fresh Mozzarella, Sliced
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4 Ciabatta rolls, cut in half
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1/2 cup pesto
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Freshly cracked black pepper
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About 16 fresh basil leaves
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1 shallot, thinly sliced
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15 oz. can of marinated artichoke hearts, quartered
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12 oz. can of roasted red peppers
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16 oz. cherry tomatoes, halved
Set the oven temperature to 400° and line a large baking sheet.
Spread the pesto on both halves of the ciabatta roll, followed by freshly cracked pepper.
Layer the bottom side of the roll with four leaves of basil, shallot slices, five pieces of artichoke hearts, two to three slices of roasted red peppers, and a handful of cherry tomatoes.
Layer three to four slices of Mozzarella on the top ciabatta half.
Place in the oven for ten to twelve minutes or until the cheese has melted. Remove from the oven, place the cheese side of the sandwich on top, cut in half, and serve.
-
16 oz. Galbani® Fresh Mozzarella, Sliced
-
4 Ciabatta rolls, cut in half
-
1/2 cup pesto
-
Freshly cracked black pepper
-
About 16 fresh basil leaves
-
1 shallot, thinly sliced
-
15 oz. can of marinated artichoke hearts, quartered
-
12 oz. can of roasted red peppers
-
16 oz. cherry tomatoes, halved
Set the oven temperature to 400° and line a large baking sheet.
Spread the pesto on both halves of the ciabatta roll, followed by freshly cracked pepper.
Layer the bottom side of the roll with four leaves of basil, shallot slices, five pieces of artichoke hearts, two to three slices of roasted red peppers, and a handful of cherry tomatoes.
Layer three to four slices of Mozzarella on the top ciabatta half.
Place in the oven for ten to twelve minutes or until the cheese has melted. Remove from the oven, place the cheese side of the sandwich on top, cut in half, and serve.