Maghritta With Sun Dried Tomato Pesto Sandwich |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Italian Ciabatta bread, with Roasted Red Pepper Pesto Fresh Mozzarella Fresh Vine ripe tomato Basil make this a sandwich a Diva would die for. Ingredients:
italian ciabatta bread sliced length wise. |
1 large vine ripe tomato |
1 ball fresh mozzarella sliced into 1/2 inch thick rounds |
6 basil leaves torn in pieces |
4 tablespoons olive oil |
6 tablespoons of sun dried tomato pesto (bella cucina artful food |
4 tablespoons brine from kalamata olives |
1 tablespoon romano cheese |
1 teaspoon sea salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 375 degrees F
2. Place both halves of the bread cut side up on a cookie sheet
3. spread the Sun Dried Tomato Pesto on one half of bread
4. drizzle the other half of the bread with the Olive oil ans sprinkle with sea salt
5. Sprinkle with a tablespoon of Romano cheese
6. Place the Mozzarella on top of the bread with the olive oil
7. Top with torn up Basil
8. Place into the oven until cheese is melted about 15 minutes
9. Top with Vine Ripe Tomatoes
10. Cover and divide into 3 equal sections,
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