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Caprese Arugula Pesto Sandwiches

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 3
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Start with a loaf of freshly baked Pillsbury Simply refrigerated rustic French bread, add these classic Italian ingredients, and you've got everything you need for the perfect summer picnic.

Brooke McLay Recipe by Brooke McLay
December 11, 2013

Ingredients

1
can Pillsbury™ Simply® refrigerated rustic French bread
2
cups torn arugula
1/2
cup fresh basil leaves
1/4
cup fresh mint leaves
1
clove garlic
2
tablespoons grated Parmesan cheese
2
tablespoons pine nuts
1/3
cup olive oil
Salt to taste
1/4
cup mayonnaise
Grated peel from 1 lemon
5
thick slices mozzarella cheese
1
large ripe tomato, sliced
5
to 6 large basil leaves

Directions

  • 1 Bake bread as directed on can. Cool completely.
  • 2 Meanwhile, in food processor or blender, place arugula, basil, mint, garlic, Parmesan cheese, pine nuts and oil. Cover; blend until pureed. Add salt to taste.
  • 3 In small bowl, stir together mayonnaise and lemon peel.
  • 4 Cut bread lengthwise down center. 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. Cut loaf into 3 sandwiches.

Expert Tips

In place of the homemade arugula pesto, save time by using prepared basil pesto from the refrigerated section of your local supermarket.

For the best flavor, look for fresh mozzarella in the gourmet, deli cheese section of your local grocery store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
596.9
% Daily Value
Total Fat
57.1g
88%
Saturated Fat
12.5g
63%
Cholesterol
55.9mg
19%
Sodium
1110.4mg
46%
Total Carbohydrate
8.1g
3%
Dietary Fiber
2.4g
10%
Sugars
3.1g
Protein
16.0g
% Daily Value*:
Vitamin C
39.30%
39%
Calcium
45%
45%
Iron
12.80%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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