Roast Tomato and Mozzarella Sandwich with Basil and Pesto Recipe

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  • Vegetarian

serves:

2

Skill:

easy

Prep:

5 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 373 kCal 19%
Fat 25g 36%
  -  Saturates 8g 40%

Ingredients

  • 250g (9oz) red & yellow cherry tomatoes, some halved
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 2 slices thick granary bread
  • 100g (4oz) mozzarella, torn
  • 2 tbsp pesto
  • small handful picked basil leaves

Method

  • Preheat the oven to 200C/180C fan/400F/Gas 6. Place the cherry tomatoes on a baking tray and drizzle with the oil and balsamic vinegar. Roast for 15 mins until soft & beginning to break down.

  • Preheat the grill to medium/high. Toast the granary bread until golden on both sides. Spoon over the cherry tomatoes and scatter with the mozzarella. Return to the grill until melted & bubbling.

  • Drizzle with the pesto and scatter over the basil leaves to serve.

Top Tip

Rub the toasted bread with garlic for a little Spanish influence.

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