Name: Antipasto Mozzarella Sandwich With Lemon Pesto Recipe
Total time: 20 min
Yield: 6
Cuisine: Italian

Protein

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Sugar

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Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Manganese

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Vitamins & Minerals

This sandwich makes for the perfect fancied up weekday lunch. It would also be great to pack up and take on a spring picnic. Oh, and if you happen to be serving Easter lunch, this sandwich would be perfect for that too! @halfbakedharvest.com

How to make Antipasto Mozzarella Sandwich With Lemon Pesto Recipe

Tieghan Gerard

Crawler

Italian

<p>This sandwich makes for the perfect fancied up weekday lunch. It would also be great to pack up and take on a spring picnic. Oh, and if you happen to be serving Easter lunch, this sandwich would be perfect for that too! @halfbakedharvest.com</p>

Non Vegetarian

loaf ciabatta bread, halved lengthwise

basil pesto

slices spicy salami

slices prosciutto

marinated artichokes, drained and quartered

roasted red pepper, sliced

oil packed sun dried tomatoes, oil drained and chopped

fresh burrata or mozzarella

provolone, sliced

baby arugula

fresh basil

toasted pine nuts

grated parmesan cheese

extra virgin olive oil

zest and juice of lemon

kosher salt

crushed red pepper flakes

1. Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto. 2. Working with the bottom piece of bread, layer on the salami, prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top. Add the top half of the ciabatta and gently push down on the sandwich.3. Wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches. 4. Alternately, you can warm the sandwich in a 350 degree oven for 15 minutes or until the cheese is melted. This is really good. 

step 1

1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

step 2

HalfBaked Harvest