Your favorite summer salad just became your new go-to sandwich for picnic dates and lazy nights when you don’t want to cook. If there’s a better use for fresh tomatoes, basil and mozzarella, we don’t know what it is. MORE+LESS-
large (3 oz each) ciabatta rolls, cut in half horizontally
tablespoon refrigerated basil pesto
oz fresh mozzarella cheese, cut into 1/4-inch thick slices (about 8 slices)
medium tomatoes, cut into 1/4-inch thick slices (about 8 slices)
large leaves fresh basil (about 1/2 cup)
teaspoon balsamic vinegar
Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell. In small bowl, mix mayonnaise and pesto. Spread mixture on cut sides of roll halves.
On roll bottoms, layer spinach, cheese, tomatoes and basil. Drizzle vinegar over basil, and replace roll tops. Cut each sandwich in half diagonally, and serve.
- Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
- These sandwiches can be made ahead, tightly wrapped and stored up to 2 hours in the refrigerator.
- The torn-out bread can be turned into bread crumbs. Tear into small pieces, and mix with 1 teaspoon oil in small bowl; spread on cookie sheet. Toast in 350°F oven 10 to 12 minutes, stirring occasionally, until golden brown. Cool, and store in airtight container.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.