Mozzarella & tomato sandwich with homemade pesto
There is something utterly satisfying about a really good sandwich. And for me, a sandwich with mozzarella and deliciously ripe tomatoes is always perfect. Top that with some homemade pesto and you have a winner on your hands.
Mozzarella and tomato sandwich
Wether you want to call this a caprese sandwich or simply a mozzarella and tomato sandwich; it doesn’t really matter. It’s delicious no matter how you want to call it. I love using this with burrata as well, which makes the sandwich even more luxurious. But regular buffalo mozzarella is fine too.
Delicious and quick
It’s hard to even call this a recipe as it is so simple. The making of the pesto is the biggest amount of work. If you want to melt the mozzarella you can opt to briefly place it in the oven or use a panini toaster to make it a toast rather than a sandwich, but I prefer to eat it like this.
Of course what makes this mozzarella and tomato sandwich even better is the use of homemade pesto. If you want to do it quicker it is fine to use a jar of pesto. Definitely makes it faster but not necessarily more tasty. If you do choose a supermarket variety make sure to pick a good brand.
But let’s face it, making it yourself it really a 5 minute job. You just need the ingredients and it you’re done. Easiest is using a stick blender or a small food processor. You can do it in a pestle and mortar although I always find they are simply too small to hold all the ingredients well.
Also check out these sandwiches below:
Sandwich tomato and mozzarella with homemade pesto
- pestle and mortar
- Stick blender
- 1/4 garlic clove
- 3 handfull fresh basil chopped
- seasalt to taste
- 50 gr pinenuts lightly roasted
- 50 gr parmesan cheese grated
- extra virgine olive oil
- freshly ground black pepper
- if you like : drop of lemonjuice
- 1 ball buffalo mozzarella or burrata
- 2 tomatoes sliced
- 2 slices sour dough bread toasted
- 1/2 clove garlic
- fresh basil
- Rub the garlic and the basil together with a bit of salt in a pestle or mortar or use a stick blender or kitchen aid. If you want, use more garlic, but I always find 1/4 enough.
- Add the lightly roasted pineseeds and puree those too.
- Put the mixture in a bowl and add half of the grated parmezan cheese to it. Stir carefully and then add as much oil so that everything binds together and forms a nice, smooth thick substance.
- Add salt and pepper to taste and then the remaining cheese. Add a little more oil and try the taste. Keep adding cheese and oil untill you are satisfied with the thickness and the taste.
- Lastly you can add a drop of lemonjuice but this is not really necessary.
- Toast the slices of bread and rub them with a sliced piece of garlic. Spread a thick layer of pesto on the sandwich. Top with the slices of tomato and the mozzarella and finish with a drizzle of olive oil and some fresh basil leaves
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.