Barbecued
Caprese
Sandwiches
with
Pesto
Ingredients:
- 4 large focaccia rolls, or other Italian-style bread rolls
- 1 (6.3 oz) container Bear Pond Farm Three Greens Pesto, plus extra to serve, optional
- 1 (15 oz) jar roasted red peppers in oil or brine, drained and sliced
- 1 lb fresh Mozzarella, drained and sliced
- 4 tablespoons olive oil, plus extra for brushing
- 1/2 cup fresh basil leaves, to garnish, optional
- kosher salt
- freshly ground black pepper
Barbecued Caprese Sandwiches with Pesto
Ingredients:
- 4 large focaccia rolls, or other Italian-style bread rolls
- 1 (6.3 oz) container Bear Pond Farm Three Greens Pesto, plus extra to serve, optional
- 1 (15 oz) jar roasted red peppers in oil or brine, drained and sliced
- 1 lb fresh Mozzarella, drained and sliced
- 4 tablespoons olive oil, plus extra for brushing
- 1/2 cup fresh basil leaves, to garnish, optional
- kosher salt
- freshly ground black pepper
Instructions:
1 Preheat a gas or charcoal grill to a moderately hot temperature, about 350°F; if using charcoal, wait until the coals turn white-hot.
2 Split the rolls in half horizontally; spread both halves of the rolls with pesto. Top the bottom halves of the rolls with roasted red peppers and mozzarella slices; season with a little salt and pepper. Cover with the top halves of the rolls to complete the sandwiches.
3 When the grill is ready, brush the sandwiches all over with olive oil. Brush the grates with a little olive oil and then place the sandwiches on the grill; cover and cook until golden brown and toasted, flipping once halfway through, 2-4 minutes, depending on the thickness of the rolls.
4 Remove from the grill and let cool briefly. Cut in half and serve warm with a garnish of basil leaves and more pesto, if desired.
