Italian sandwich with pesto
2 Tbsp, chopped
½ oz, about 1 1/3 tbsp, toasted
Part-skim mozzarella cheese
1½ oz, thinly sliced
2 small, plum, thinly sliced
1 cup(s), chopped, mixed leaves, washed, dried and roughly torn
Sun-dried tomatoes (without oil)
½ cup(s), soaked in hot water and cut in half
- Combine basil, pine nuts, garlic and oil and blend in a food processor until smooth. Spread rolls evenly with sauce.
- Top each roll with equal amounts of cheese, tomatoes, lettuce and sun-dried tomatoes.