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Grilled Vegetables & Fresh Mozzarella Baguette
Ingredients:
1 6” crusty French roll
2 Tbsp. Black Olive Pesto (See recipe below)
6 oz. Grilled, Marinated Vegetables (For example; eggplant, tomatoes, onions, peppers,
mushrooms)
2
1
⁄2 oz. Fresh Mozzarella, cut into
1
⁄4” slices
1 Tbsp. Fresh Basil, julienned into
1
⁄8” strips
1 Tbsp. Balsamic vinegar
Creating the Panini: Preheat grill to 400
°
F prior to grilling.
1. Cut the roll in half lengthwise. Lightly grill the interior of the bread halves until grill
marks appear and the bread is slightly crispy.
2. Spread 1 tablespoon of the pesto on each half of the roll.
3. Begin layering the ingredients on the bottom roll in the following order: Vegetables,
Mozzarella, Basil, and a splash of Balsamic vinegar over the Basil.
4. Close the sandwich, wrap and label accordingly.
Black Olive Pesto
Ingredients:
1 cup Kalamata olives, pitted and drained
2 tsp. Fresh Garlic, minced
1
⁄4 cup olive oil
2 tsp. Lemon Zest
1 Tbsp. capers, drained
Creating the Pesto:
1. Combine the olives and the garlic in the food processor until coarse. With the
processor running, drizzle the olive oil into the mixture and continue processing
until the mixture becomes a paste.
2. Fold in the zest and the capers.
3. Transfer the pesto into an appropriate storage container. Label, date and refrigerate
until time for use.