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Sun Dried Tomato Pesto Sandwich

Ingredients

Scale
  • 2 slices hearty whole grain bread
  • 3 tbsp sun‑dried tomato pesto
  • 2 slices fresh mozzarella (about 2 oz)
  • 1 cup arugula, loosely packed
  • 2 tbsp extra virgin olive oil, divided
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 4-6 fresh basil leaves
  • Optional: 2-3 slices roasted red peppers
  • Optional: 1/2 avocado, sliced
  • Optional: 1 tsp balsamic glaze

Instructions

  1. Lightly toast the bread slices until just golden but still soft in the middle (optional).
  2. Spread 1½ tablespoons of sun-dried tomato pesto evenly on each slice of bread, reaching all the way to the edges.
  3. Arrange the fresh mozzarella slices on one piece of bread, ensuring even coverage.
  4. Place a generous handful of fresh arugula over the mozzarella.
  5. Sprinkle a small pinch of sea salt and freshly ground black pepper over the arugula.
  6. Drizzle approximately 2 teaspoons of extra virgin olive oil over the filling ingredients.
  7. Add any optional ingredients like basil leaves, roasted red peppers, or avocado slices if using.
  8. Gently place the second bread slice (pesto side down) on top of your assembled ingredients.
  9. Press lightly to secure all components without crushing them.
  10. Using a sharp knife, cut the sandwich diagonally into two triangles.
  11. Serve immediately for optimal flavor and texture.

Notes

  • For a make-ahead option, store all components separately and assemble just before eating.
  • Toast the bread lightly on just the outside faces for the best texture and moisture barrier.
  • Allow mozzarella to come to room temperature for 15-20 minutes before using for enhanced flavor.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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