SUMMER SANDWICH
Very simple - a broiled sandwich made with ciabatta bread, pesto, and fontina cheese.
Provided by Syd
Categories World Cuisine Recipes European Italian
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler.
- Place lettuce over tomatoes, and then position top half of bread on top of everything. Slice into 8 or 10 small sandwiches, and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 31.6 g, Cholesterol 40.4 mg, Fat 21.5 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 738.4 mg, Sugar 1.8 g
PERFECT BASIL PESTO
Provided by Autumn Rose Reo
Number Of Ingredients 6
Steps:
- Combine all the ingredients except the EVOO in a blender, mixer, etc. and blend on low until combined.
- Slowly add the EVOO and blend until fully mixed.
- Pesto will last one week in the fridge or 4-5 months in the fridge (use in ice cube trays for easy and quick use!)
- Also great as gifts!
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