Caprese sandwich with rocket

Name: Caprese sandwich with rocket
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 bunch Basil; 1/2 bunch Arugula; 2 Garlic cloves; 50 g Almond kernels; 100 ml Olive oil; 1 TABLESPOON Olive oil; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes; 250 g Mozzarella cheese; 8 discs rustic wheat mixed bread (à approx. 50 g)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 bunch Basil
1/2 bunch Arugula
2 Garlic cloves
50 g Almond kernels
100 ml Olive oil
1 TABLESPOON Olive oil
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes
250 g Mozzarella cheese
8 discs rustic wheat mixed bread (à approx. 50 g)

Directions

1
For the pesto basil and rocket, wash and shake dry. Put some rocket leaves aside for topping. Peel the garlic and mix it with basil, rocket, almonds and 100 ml oil in the universal chopper to make a pesto. Season to taste with lemon juice, salt and pepper.
2
Wash, clean and slice the tomatoes. Drain the mozzarella and also cut into slices. Spread slices of bread with pesto. Cover 4 slices each with tomatoes, rocket salad and mozzarella. Cover with one slice of bread each.
3
Heat 1 tablespoon of oil in a large frying pan. Put sandwiches in it. Roast on each side at medium heat for about 2 minutes, weighting down with a second pan or a large saucepan. Arrange the sandwiches and the remaining pesto.