Caprese Arugula Pesto Sandwiches

Name: Caprese Arugula Pesto Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters torn arugula; 5 larges to 6 large basil leaves; 118 milliliters fresh basil leaves; 59 milliliters fresh mint leaves; 1 clove garlic; 1 Grated peel from lemon; 59 milliliters mayonnaise; 5 slices thick slices mozzarella cheese; 79 milliliters olive oil; 2 Tbsps grated Parmesan cheese; 2 Tbsps pine nuts; 1 can Pillsbury® Simply® refrigerated rustic French bread; 3 servings Salt to taste; 1 large ripe tomato, sliced

You can never have too many main course recipes, so give Caprese Arugula Pesto Sandwiches a try. One serving contains 557 calories, 14g of protein, and 54g of fat. This recipe serves 3. Head to the store and pick up torn arugula, mint leaves, mayonnaise, and a few other things to make it today. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bake bread as directed on can. Cool completely.

Ingredients you will need

Bread

Equipment you will use

Oven

Meanwhile, in food processor or blender, place arugula, basil, mint, garlic, Parmesan cheese, pine nuts and oil. Cover; blend until pureed.

Ingredients you will need

Parmesan

Pine Nuts

Arugula

Garlic

Basil

Mint

Cooking Oil

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Food Processor

Blender

Add salt to taste.

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Salt

In small bowl, stir together mayonnaise and lemon peel.

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Lemon Peel

Mayonnaise

Equipment you will use

Bowl

Cut bread lengthwise down center.

Ingredients you will need

Bread

Spread arugula mixture (pesto) on bottom half of bread; spread mayonnaise mixture on top half. Top bottom half with mozzarella slices, tomato slices and basil leaves. Cover with top half of bread.

Ingredients you will need

Tomato Slices