# Tomato-Pesto-Mozz Sandwich

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-source%3A-heather-hayd">Source: Heather Hayden, Thomas D'Attilo  
(Inspire by sandwiches from The Brooklyn Farmacy)  
  
**Ingredients**</div><div id="bkmrk-homemade-pesto-%28see-">Homemade pesto (see below)</div><div id="bkmrk-tomatoes-%28the-more-f">Tomatoes (the more flavorful, the better), sliced thin</div><div id="bkmrk-fresh-mozzarella-%28we">Fresh mozzarella (we used Esposito's, but any fresh mozz should do), sliced thin</div><div id="bkmrk-multigrain-bread-%28we">Multigrain bread (we used Caputo's sliced multigrain sandwich bread)  
  
</div><div id="bkmrk-homemade-pesto"><span style="text-decoration: underline;">**Homemade Pesto**</span></div><div id="bkmrk-ingredients">**Ingredients**</div><div id="bkmrk-2-bunches-of-basil-l">2 bunches of basil leaves, rinsed (discard stems) and dried (salad spinner works fine)</div><div id="bkmrk-4-6-large-garlic-clo">4-6 large garlic cloves, roughly chopped and prepared fascist Italian style (sauted in oil until golden and soft)</div><div id="bkmrk-small-amount-of-pine">Small amount of pine nuts (roughly three tablespoons; to taste)</div><div id="bkmrk-.2-lb-fresh-parmesan">.2 lb fresh Parmesan, chopped</div><div id="bkmrk-black-pepper-%28option">Black pepper (optional)</div><div id="bkmrk-olive-oil">Olive oil  
  
</div><div id="bkmrk-instructions">**Instructions**</div><div id="bkmrk-pack-basil-leaves-in">Pack basil leaves into food processor. Pulse a few times. Add chopped garlic and pine nuts. Stir a bit (scrape up the chopped stuff on the bottom and dump over the still whole leaves), and pulse a few more times. Add ~1 tablespoon of oil and pulse a few times, stirring occasionally. Add a little more oil at a time, pulsing a few times and stirring with each addition. The pesto is ready to be pulsed when there is enough oil that the blades "grab" the remaining basil leaves and grind them. Add Parmesan and continue to pulse. Don't pulse too long, or you'll wind up with a paste (still good, but it won't have a nice texture.)  
  
</div><div id="bkmrk-sandwiches"><span style="text-decoration: underline;">**Sandwiches** </span></div><div id="bkmrk-turn-toaster-onto-ba">Turn toaster onto bake at 350*F.  
  
</div><div id="bkmrk-toast-two-slices-of-">Toast two slices of bread slightly, just until slightly dry on both sides.  
  
</div><div id="bkmrk-spread-one-slice-wit">Spread one slice with pesto. Layer sliced mozzarella and tomatoes on the other slice of bread. Place pesto slice pesto side down on top of the other slice. Press gently, then place in toaster.  
  
</div><div id="bkmrk-toast-for-%7E5-minutes">Toast for ~5 minutes on one side. Flip. Toast for ~5 on the other side. When the cheese is melted, it's ready.  
  
</div><div id="bkmrk-enjoy%21">Enjoy!</div>