Grilled Vegetables & Fresh Mozzarella Baguette
Ingredients:
16” crusty French roll
2Tbsp. Black Olive Pesto (See recipe below)
6 oz. | Grilled, Marinated Vegetables (For example; eggplant, tomatoes, onions, peppers, |
| mushrooms) |
2 1⁄2 oz. | Fresh Mozzarella, cut into 1⁄4” slices |
1 Tbsp. | Fresh Basil, julienned into 1⁄8” strips |
1 Tbsp. | Balsamic vinegar |
Creating the Panini: Preheat grill to 400°F prior to grilling.
1.Cut the roll in half lengthwise. Lightly grill the interior of the bread halves until grill marks appear and the bread is slightly crispy.
2.Spread 1 tablespoon of the pesto on each half of the roll.
3.Begin layering the ingredients on the bottom roll in the following order: Vegetables, Mozzarella, Basil, and a splash of Balsamic vinegar over the Basil.
4.Close the sandwich, wrap and label accordingly.
| Black Olive Pesto |
Ingredients: | |
1 cup | Kalamata olives, pitted and drained |
2 tsp. | Fresh Garlic, minced |
1⁄4 cup | olive oil |
2 tsp. | Lemon Zest |
1 Tbsp. | capers, drained |
Creating the Pesto:
1.Combine the olives and the garlic in the food processor until coarse. With the processor running, drizzle the olive oil into the mixture and continue processing until the mixture becomes a paste.
2.Fold in the zest and the capers.
3.Transfer the pesto into an appropriate storage container. Label, date and refrigerate until time for use.
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