Featured Recipe Smoked Mozzarella And Pesto Sandwich Recipes

TOMATO, MOZZARELLA AND PESTO SANDWICHES

Tomato, Mozzarella and Pesto Sandwiches image

Provided by Ree Drummond : Food Network

Time 5m

Yield 4 sandwiches

Number Of Ingredients 4

Ingredients

1/2 cup prepared pesto
4 ciabatta rolls, sliced in half
4 ounces fresh mozzarella, thickly sliced (4 slices)
1 large tomato, thickly sliced (4 slices)

Steps:

Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

TURKEY AND SMOKED MOZZARELLA SANDWICH

Turkey and Smoked Mozzarella Sandwich image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 Kaiser rolls, onion or poppy seed, sliced in half horizontally
1/4 cup basil puree or black olive tapenade
6 ounces thinly sliced turkey breast
2 ounces grated smoked mozzarella cheese
Softened butter

Steps:

Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches image

Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

Ingredients

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil

Steps:

To make the sandwich:
Prepare grill.
Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
To make the pesto:
In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

FEATURED RECIPE: SMOKED MOZZARELLA AND PESTO SANDWICH

FEATURED RECIPE: Smoked Mozzarella and Pesto Sandwich image

Time 15m

Number Of Ingredients 8

Ingredients

2 tablespoons prepared basil pesto sauces
2 slices sourdough bread, lightly toasted
1 tablespoon mayonnaise
1 tablespoon freshly grated Parmesan cheese
1 slice provolone cheese
1/4 cup shredded smoked mozzarella cheese
1 lettuce leaf
2 slices tomatoes

Steps:

Spread a thin layer of pesto sauce onto one side of one piece of bread. Spread a thin layer of mayonnaise onto one side of the other piece of bread. Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.Source: allrecipes.com

Nutrition Facts : Nutritional Facts Serves

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA

Penne with Tomato Pesto and Smoked Mozzarella image

Provided by Joan Lang

Categories Pasta Tomato Dinner Mozzarella Family Reunion Potluck Self Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup almonds
2 cups loosely packed fresh parsley
12 sun-dried tomato halves
2 cloves garlic, roughly chopped
2 tablespoons olive oil
1/4 pound smoked mozzarella, diced
1/2 pound whole-wheat penne

Steps:

In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.

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