Pesto Antipasto Sandwich
This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 1 sandwich 1x
- Category: Sandwich
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 slices good bread, such as focaccia or artisan bread
- 1 handful fresh mozzarella, buffalo mozzarella, or burrata
- 2 marinated artichoke hearts, drained and quartered
- ½ roasted red pepper, sliced
- 1 handful ripe green olives, pitted and roughly chopped
- 1 handful baby arugula
- 2 tablespoons basil pesto
- Olive oil, for drizzling and cooking
- Kosher salt
Instructions
- Prep the fillings: Tear the mozzarella into bite-sized pieces and pat it dry with a paper towel. Drain and quarter the artichoke hearts, slice the roasted red pepper, and roughly chop the olives. Pat the vegetable fillings dry.
- Make the sandwich: Spread the pesto evenly over the cut sides of both slices of bread, going all the way to the edges. Layer the mozzarella, roasted red pepper, artichoke hearts, olives, and arugula onto one slice, then drizzle with olive oil and sprinkle with a pinch of kosher salt. Top with the other slice of bread and press gently.
- Toast the sandwich: Coat the bottom of a skillet with olive oil and heat over medium heat. Add the sandwich and cook until golden and toasted, about 2 minutes per side, pressing occasionally with a spatula. Slice in half and enjoy warm.
Notes
A few variations:
- Vegan pesto sandwich: Use vegan pesto and vegan cheese or a white bean spread.
- Add protein: Add grilled chicken for a chicken pesto sandwich or even a fried egg.
- Switch the pesto: Sun dried tomato pesto or arugula pesto also work!
- Skip toasting it and eat it cold: It’s actually also delicious without the toasting portion, as long as you have good bread.
Find it online: https://www.acouplecooks.com/pesto-sandwich/