Pesto, Mozzarella, and Roasted Tomato Sandwiches
Makes two sandwiches
2 (6-inch) French bread rolls (homemade or store-bought), cut in half
4 tablespoons pesto (homemade or store-bought)
4 ounces fresh mozzarella (I love Belgioioso), cut into 4 pieces
1/2 cup fresh spinach (optional)
2 Roma tomatoes
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
- Preheat oven to 425 degrees. Cut both tomatoes in half, and place cut side up onto a baking sheet lined with aluminum foil. Drizzle with olive oil, and sprinkle with dried basil, salt and pepper. Rub the seasonings and olive oil onto the tomatoes until evenly coated. Bake for 20-25 minutes, until the tomatoes have shriveled slightly, and are bursting and turning brown around the edges.
- To assemble the sandwiches – spread 2 tablespoons of pesto on one side of the sandwich. Place spinach on top of the pesto, if using. Top with 2 halves of the roasted tomatoes. On the other side of the sandwich, place 2 pieces of mozzarella. Fold the sandwich together. Microwave for 30 seconds to melt the cheese slightly to help the sandwich hold together.
- Heat up a drizzle of olive oil in a large saute pan over medium heat. Cook the sandwiches for about 1 minute on each side until golden brown.* Let cool for a couple minutes, then cut and serve immediately.