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Tomato and mozzarella sandwiches - Taste of Italy!

Name: Tomato and mozzarella sandwiches - Taste of Italy!
Yield: 2Portions
Cuisine: Italian
Ingredients: 2 skiver country bread / sourdough bread; 2 pcs tomatoes; 2 klumper fresh mozzarella; 2 tbsp homemade pesto; basil for garnish; some roasted pine nuts; olive oil; salt and pepper; 1 potte fresh basil; 2 cloves garlic; 2 tbsp pine nuts; 1 dl grated parmesan; 2 tbsp good olive oil; 2 dl sunflower oil; salt and pepper; a little lemon juice

A summery fresh lunch that is easy to make and tastes absolutely superb!

Ingredients

Portions

Tomato and Mozzarella sandwiches

2 skiver country bread / sourdough bread
2 pcs tomatoes
2 klumper fresh mozzarella
2 tbsp homemade pesto
basil for garnish
some roasted pine nuts
olive oil
salt and pepper

Homemade pesto

1 potte fresh basil
2 cloves garlic
2 tbsp pine nuts
1 dl grated parmesan
2 tbsp good olive oil
2 dl sunflower oil
salt and pepper
a little lemon juice

These are the flavors of Italy. When you make dishes like this with few ingredients and where the ingredients should be the star of the dish, it is always smart to hunt for as good ingredients as possible. Buy mozzarella and tomatoes of the best possible quality.

Step 1

Take a slice of bread or two and bake in a dry pan until it gets a golden color. Take out the slices of bread and rub on fresh garlic and add a little good olive oil, salt and pepper before they get a few more minutes in the frying pan. Then you get a crispy and tasty bread.

Step 2

Place the slices on a plate and grease well with homemade pesto. See recipe and procedure for making pesto further down in the recipe. Cut mozzarello and tomatoes into neat slices and place each one as shown in the picture. Finish by pouring over a little olive oil, a little more pesto, some pine nuts and garnish with a basil leaf. So easy and so good!

Step 3

Now we are going to make homemade pesto. The easiest way is to use a blender or hand mixer, but if you have a mortar, I strongly recommend using this, then you get a slightly coarser consistency and get to push the flavors more into the pesto.

Step 4

Start by frying pine nuts in a dry pan until lightly browned. Put the garlic, basil leaves and the fried pine nuts in a blender / mortar and crush well. Add a little finely grated parmesan and a little olive oil. Mash or run evenly with a hand mixer and dilute with sunflower oil until you get the desired amount and consistency. Season with salt, pepper and lemon juice.