Tuesday 3 July 2018

Picnic sandwich with sun-dried tomato pesto, curly endive salad and Stracciatella cheese

• 10 minutes to prepare • Serves 4


Sandwiches are my solution for when it is too hot...even to think about switching the stove on!

It’s tasty and cheesy and how could you not love that?! It’s crazy easy, but the flavor is fantastic. Those are my favorite kinds of recipes, simple but flavorful.
This sandwich takes only a couple of ingredients, one of which you might prepare it advance to be used anytime. There’s sun-dried tomato pesto, Stracciatella cheese, fresh endive salad, and really good ciabatta bread. That’s it!

Sun dried tomato pesto takes literally two minutes to make. You don’t have to cut, chop, or do anything until it’s out of the blender. Two minutes. I timed it, ha-ha.

Here's what you will need for the 4-serving recipe:

4 buns
400 g sun-dried tomatoes preserved in EVO oil
50 g almonds
1 sprig basil
100 g Stracciatella cheese
EVO oil
salt and pepper

  1. Let's start by preparing the pesto of sun-dried tomatoes: pour sun-dried tomatoes in a blender without draining them from the oil in which they are preserved. Add almonds and basil leaves and blend until the mixture is fairly grainy
  2. Wash and chop the endive, then keep aside
  3. Cut buns in half and spread 1 tablespoon of sun-dried tomatoes pesto on the bottom half
  4. Place few endive leaves on top
  5. Spread some Stracciatella cheese. Then, sprinkle few drops of EVO oil on top
  6. Serve covered with the top half of the bun

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

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