Ingredients
Creamy Pesto
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2 cups fresh basil leaves
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1/2 cup grated Parmesan cheese
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1/3 cup pine nuts, toasted
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2 garlic cloves, minced
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1/2 teaspoon Osmo creamy pesto sea salt
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1/4 teaspoon black pepper
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1/3 cup extra-virgin olive oil
Sandwich
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4 ciabatta rolls, sliced in half
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2 large tomatoes, sliced
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8 oz fresh mozzarella cheese, sliced
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Fresh basil leaves
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Olive oil
Directions
To make the creamy pesto, combine the basil, Parmesan cheese, pine nuts, garlic, Osmo creamy pesto sea salt, and black pepper in a food processor. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto is creamy and well combined. Set aside.
Preheat a panini press or grill pan over medium heat.
Brush the inside of each ciabatta roll with olive oil.
On the bottom half of each roll, spread a generous amount of creamy pesto.
Top with sliced tomatoes, fresh mozzarella, and basil leaves.
Close the sandwiches with the top half of the ciabatta rolls.
Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the heat and let them cool for a minute before serving.
Recipe Note
This Creamy Pesto Sea Salt Caprese Sandwich is a gourmet twist on a classic favorite. With its fresh and vibrant flavors, it's the perfect lunchtime treat. Try making this sandwich for your next lunch or picnic and impress your friends and family with your culinary skills!
