Sandwich "caprese"
easy
60 mins
60 mins
Ingredients
- 30 g Pine nuts
- 6 stems Basil
- 2 Garlic cloves
- 50 g Parmesan cheese
- 100 ml Olive oil
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Arugula
- 20 cherry tomatoes
- 1 pinch Sugar
- 3 TABLESPOONS Balsamic vinegar
- 2 ripe avocados
- 1-2 splashes Tabasco
- 250 g Mozzarella cheese
- 2 Ciabatta bread (approx. 300 g each)
Directions
- 1
Roast the pine nuts in a pan without fat for about 4 minutes while stirring. Remove and place on kitchen paper. Wash the basil, dab dry, pluck the leaves from the stalks. Peel and halve the garlic. Grate the Parmesan finely. In a tall container, finely puree basil, garlic, pine nuts and 100 ml with a hand blender for about 2 minutes. Add Parmesan cheese and mix again briefly. Season to taste with salt and pepper.
- 2
Clean the salad, wash and drain well. Wash the tomatoes and grate them dry. Heat 2 tablespoons of oil in a frying pan. Sauté the tomatoes for about 1 minute, stirring occasionally. Sprinkle with sugar and caramelise for about 30 seconds. Deglaze with vinegar and remove from heat.
- 3
Cut the avocados in half, remove the seeds and remove the flesh with a spoon. Mash the flesh in a bowl. Season to taste with salt, pepper and tabasco. Cut mozzarella into slices.
- 4
First cut the bread in half crosswise, then cut the 4 halves in half horizontally. Spread the bread halves with pesto. Cover the 4 lower halves with rocket, avocado, mozzarella and tomatoes. Cover with the upper halves. Roast the sandwiches one after the other in the preheated contact grill for 3-5 minutes until crispy. Cut the sandwiches in half and arrange.
Nutrition Facts
760 kcal
56 g
49 g
22 g
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