halfbakedharvest4.6
Antipasto Mozzarella Sandwich with Lemon Pesto
This sandwich makes for the perfect fancied up weekday lunch. It would also be great to pack up and take on a spring picnic. Oh, and if you happen to be serving Easter lunch, this sandwich would be perfect for that too! @halfbakedharvest.com
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
📝 Preparation Steps
1
1. Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto. 2. Working with the bottom piece of bread, layer on the salami, prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top. Add the top half of the ciabatta and gently push down on the sandwich.3. Wrap the sandwich tightly in plastic wrap and place in the fridge for ⏱️ 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches. 4. Alternately, you can warm the sandwich in a 350 degree oven for ⏱️ 15 minutes or until the cheese is melted. This is really good.
prosciutto6 slicesprovolone, sliced4 ounces
2
Lemon Basil Pesto
cup basil pesto ((recipe follows) )1/2fresh basil2 cups
3
1. In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
Nutrition Facts
calories
578 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
924 mg
protein Content
26 g
cholesterol Content
58 mg
carbohydrate Content
48 g
saturated Fat Content
15 g
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