Mozzarella Pesto Sandwiches
with Zucchini, Tomato & Balsamic Glaze
- Milk
- Soy
- Wheat
Looking for a sammie with a bit more style? Meet fresh mozzarella and pesto—a well-matched duo and simplest way to turn your lunch totally lavish. This creamy cheese is layered onto pesto-slathered baguettes, and then topped with tender zucchini and fresh sliced tomato. For an even fancier finish, everything’s drizzled with a tangy-sweet balsamic glaze. That’s one snazzy sub!
Ingredients
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 unit
Tomato
4 tablespoon
Pesto
(Contains: Milk)
5 teaspoon
Balsamic Glaze
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Zucchini
Not included in your delivery
3 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Cooking Steps
• Wash and dry produce. Halve baguettes lengthwise; top cut sides of each baguette with a drizzle of olive oil, salt, and pepper. Toast until golden. TIP: Gently scoop out some bread from cut sides before toasting to make room for the filling.
• Trim and slice zucchini crosswise into ¼-inch-thick rounds. Thinly slice mozzarella. Slice tomato into ¼-inch-thick rounds; lightly season with salt and pepper.
• Lightly drizzle zucchini with olive oil; season with salt and pepper. Place on a microwave-safe plate; microwave until tender, 3 minutes.
• While zucchini cooks, spread pesto onto cut sides of baguettes.
• Top bottom halves of baguettes with mozzarella. Top with as much zucchini as you like. (Save any remaining zucchini for another use.) Fan tomato over top and drizzle with balsamic glaze. Close sandwiches and serve.
