Mozzarella pesto sandwich

Name: Mozzarella pesto sandwich
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 potty Basil; 2 Garlic cloves; 50 g Parmesan (piece); 2 TABLESPOONS ground almonds (without skin); 7 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper; 250 g Mozzarella; 25 g dried soft tomatoes; 6 Shallots; 800 g Carrots; 1 TABLESPOON Butter; 8 discs Sandwich toast

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 potty Basil
2 Garlic cloves
50 g Parmesan (piece)
2 TABLESPOONS ground almonds (without skin)
7 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper
250 g Mozzarella
25 g dried soft tomatoes
6 Shallots
800 g Carrots
1 TABLESPOON Butter
8 discs Sandwich toast

Directions

1
For the pesto basil, wash, shake dry, pluck off the leaves and set aside about 1⁄4. Peel and chop the garlic. Grate parmesan. Finely puree the rest of the basil, garlic, parmesan, almonds and 5 tbsp. oil in a tall beaker with a hand blender.
2
Season with salt and pepper.
3
Dab mozzarella dry and cut into slices. Finely dice the tomatoes. Peel shallots and cut into slices. Peel, wash and chop carrots.
4
Heat the butter in a pot. Saute the shallots and carrots over a low to medium heat for 7-8 minutes while turning. Season with salt and pepper.
5
In the meantime, place slices of bread next to each other on the work surface. Spread with the pesto. Divide the mozzarella into 4 slices, leaving a rim of about 1 cm free. Cover with the pesto bread slices and press the sides together firmly with your fingers.
6
Heat 2 tablespoons of olive oil in portions in a large or two smaller pans. Carefully place the sandwiches in the pan and fry until golden on each side. Fold the rest of the basil under the carrots and shallots.
7
Serve with mozzarella sandwiches. Sprinkle with tomatoes.