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Gluten-Free Grilled Mozzarella Pesto Sandwich

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Servings 2 people

Ingredients
  

Sandwich

  • 4 slices Bread SRSLY sourdough
  • 4 tbsp pesto
  • 2 slices tomato
  • 4 oz dairy-free mozzarella
  • 2 oz roasted red pepper

Spinach Basil Pesto

  • 2 big handfuls of spinach
  • 1 big handful of basil
  • 5 cloves garlic skins removed
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup + 3 tbsp olive oil
  • ⅓ cup pine nuts or walnuts, pecans
  • Juice and zest of one lemon

Instructions
 

Pesto

  • In a food processor, blend together spinach, basil, nuts, garlic, salt, pepper, lemon juice, lemon zest, and 3 tablespoons olive oil until smooth. Scrape down the sides of the bowl as necessary.
  • Pour in the remaining olive oil to the mixture until smooth. You can either leave the pesto chunky or process until smooth.
  • Store in an airtight container for up to 5 days.

Sandwiches

  • Place 4 slices of sourdough in a frying pan over medium heat and spread pesto evenly over all slices.
  • Place slices of mozzarella cheese, tomato and roasted red peppers on top of two bread slices and allow the cheese to melt and the veggies to soften slightly.
  • Place the slices of sourdough with just the pesto on top of the other 2 slices and remove from the frying pan. Cut and serve immediately!

Notes

You could also make this sandwich in a toaster oven or a panini maker.