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Italian Mozzarella Melt With Pecan Pesto

posted in Food & Drink > Recipes
06/05/2014
  • 1 Pillsbury®Crusty French Loaf
    1 6 ounce ball of fresh mozzarella cheese, sliced
    1 cup fresh basil leaves
    1/2 cup freshly grated Parmigiano reggiano
    1/2 lb. Genoa salami
    8 ounce prosciutto
    1 8 ounce jar sun-dried tomatoes packed in olive oil
    3 garlic cloves
    1/4 cup pecans
    1 teaspoon black pepper
    1 teaspoon of creole seasoning
    1 teaspoon onion powder
    melted butter to baste bread
    extra virgin olive oil to thin pesto

  • Preheat oven to 350 degrees.

    Prepare bread according to package directions. Remove from oven when golden brown. Baste with melted butter and set aside.

    To prepare the pesto, in a blender add pecans, parsley, basil leaves, garlic, cheese, seasonings and sun dried tomatoes including the oil from the tomatoes. Blend well. Drizzle in olive oil until desired consistency is reached. I use about 1/4 cup of olive oil.

    Preheat oven to broil.

    To prepare sandwich, slice bread in half lengthwise, place on baking sheet, cut size up.

  • Spread desired amount of pesto on half of bread loaf. On the other bread loaf add sliced mozzarella cheese, overlapping slices.

    Broil for about 5 minutes are until cheese bubbles.

    Remove from oven. Top sandwich with Genoa salami and prosciutto. Slice sandwich into 4 pieces and enjoy!

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