Caprese Arugula Pesto Sandwiches

Blogger Brooke McLay from Cheeky Kitchen bakes up a fresh Pillsbury® rustic French bread and tops it with all the makings of a classic caprese salad.

  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 3

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
  • 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.
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