WOW scale: 10
2 small ciabatta loaves, cut in the middle
4 fresh mozzarella balls
2 roma (plum) tomatoes
4 tablespoons pesto-mayonnaise (recipe follows)
small handful of fresh basil leaves
olive oil
1. Slice plum tomatoes to thin rounds.
2. Wash and separate fresh basil into individual leaves.
3. Spread pesto-mayonnaise onto inner sides of loaves.
4. Layer fresh mozzarella, tomatoes and basil leaves.
5. Drizzle lightly with olive oil, if desired.
Yield: 2 servings
Pesto-Mayonnaise
2 cups lightly packed fresh basil
2 to 3 cloves garlic
1 cup grated parmesan cheese
1/2 cup to 2/3 cup olive oil
1 cup mayonnaise
1. Whirl all basil, parmesan, garlic and olive oil in a food processor until smooth, adding more oil as needed. Makes about 1 1/2 cups of pesto.
2. Mix pesto with mayonnaise until well-combined. This will make more than enough for these sandwiches but delicious spread will keep in the refrigerator for up to 3 days.
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