Mozzarella Tomato And Pesto Sandwich
|Basil leaves||1 Cup (16 tbs), packed|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Italian bread loaf/Whole wheat french bread loaf||2 (10 Inches Long)|
|Sun-dried tomatoes||4 Ounce|
|Low fat low sodium mozzarella cheese||8 Ounce, thinly sliced|
1 To make the pesto: In a food processor or blender, whirl the basil, garlic, oil, and pepper for about 40 seconds or until smooth.
2 Cut each bread loaf in half horizontally.
Spread each bottom slice with half of the pesto; top with half of the tomatoes and mozzarella cheese.
Cover with the top slice of bread and cut in half.