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Caprese Arugula Pesto Sandwiches

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 14 ingredients
  • 3 servings
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Bake up fresh French bread and top it with the makings of a classic caprese salad.

Recipe by Brooke Lark
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

  • 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.
  • 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.

No nutrition information available for this recipe
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