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Italian Mozzarella Melt With Pecan Pesto
Food & Drink
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!