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Caprese Arugula Pesto Sandwiches

  • Prep 30 min
  • Total 30 min
  • Servings 3

Bake up fresh French bread and top it with the makings of a classic caprese salad. MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
July 16, 2013

Ingredients

1
can Pillsbury™ Simply® refrigerated rustic French bread
2
cups torn arugula
1/2
cup fresh basil leaves
1/4
cup fresh mint leaves
1
clove garlic
2
tablespoons grated Parmesan cheese
2
tablespoons pine nuts
1/3
cup olive oil
Salt to taste
1/4
cup mayonnaise
Grated peel from 1 lemon
5
thick slices mozzarella cheese
1
large ripe tomato, sliced
5
to 6 large basil leaves

Steps

Hide Images
  • 1
    Bake bread as directed on can. Cool completely.
  • 2
    Meanwhile, in food processor or blender, place arugula, basil, mint, garlic, Parmesan cheese, pine nuts and oil. Cover; blend until pureed. Add salt to taste.
  • 3
    In small bowl, stir together mayonnaise and lemon peel.
  • 4
    Cut bread lengthwise down center. Spread arugula mixture (pesto) on bottom half of bread; spread mayonnaise mixture on top half. Top bottom half with mozzarella slices, tomato slices and basil leaves. Cover with top half of bread. Cut loaf into 3 sandwiches.

Expert Tips

  • In place of the homemade arugula pesto, save time by using prepared basil pesto from the refrigerated section of your local supermarket.
  • For the best flavor, look for fresh mozzarella in the gourmet, deli cheese section of your local grocery store.

Nutrition Information

No nutrition information available for this recipe

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