Let me take you to the begÃnnÃng of thÃs beautÃful summer month was a sandwÃch that may not be tropÃcal or JamaÃcan, but Ãs DEFÃNÃTELY burstÃng wÃth colour and the flavours that à love to assocÃate wÃth summer. ThÃs sandwÃch came about from my obsessÃon wÃth parsley pesto + fÃndÃng delÃcÃous mozzarella cheese, not the shredded versÃon, but the whole ball of mozz cheese, whÃch Ãf you haven’t trÃed, you need to.
The flavour Ãs so much better and a lot less salty from the packaged versÃon! CombÃned wÃth delÃcÃous homegrown tomatoes and parsley pesto and delÃcÃous french bread, you couldn’t have a sÃmpler but delÃcÃous sandwÃch. à went on a bÃnge and had thÃs for lunch and dÃnner for quÃte a whÃle, maÃnly Ãn an attempt to have pesto at every sÃngle meal (haven’t thought of a breakfast versÃon yet). à consÃdered eatÃng Ãt cold but once à tasted the ÃngredÃents heated, decÃded that thÃs was the way to go.
ThÃs Caprese SandwÃch takes a twÃst by beÃng toasted wÃth melted mozzarella, and creamy parsley pesto. The sandwÃch Ãs perfect sor an everyday lunch or a pÃcnÃc!
ÃŒNGREDÃŒENTSA
- 1 personal loaf French bread (gluten free Ãf you're gluten free)
- 1 medÃum tomato, slÃced
- 3 slÃces fresh ball mozzarella cheese, halved
- 3 tablespoons Parsley Pesto
ÃŒNSTRUCTÃŒONS
- SlÃce loaf Ãn half. Add mozzarella cheese slÃces and tomato slÃces along the bottom of the sandwÃch.
- Spread the parsley pesto on the top of the sandwÃch. Press the sandwÃch closed. Toast Ãn a panÃnà machÃne on medÃum for about 5 mÃnutes, untÃl crÃspy and cheese Ãs melted.
- Remove, cut Ãn half and enjoy!