Photo: Guy Cooks With Kids: Duncan's Pesto and Mozzarella Sandwich Recipe
Ingredients
- 2 tablespoons red pesto (jarred or homemade)
- 2 tablespoons green pesto (jarred or homemade)
- 2 pieces white sourdough sandwich bread
- 2 slices prosciutto
- 4 slices mozzarella (deli-sized slices), divided
- 3 slices red beefsteak tomatoes
- Extra-virgin olive oil spray
Directions
In a small bowl, mix the pestos together thoroughly with a fork until combined. Spoon 1 tablespoon of the pesto mixture on 1 side of both pieces of the bread and spread evenly with a butter knife.
Preheat a griddle or nonstick pan over medium heat. Place the slices of prosciutto flat on the griddle to heat through and until slightly brown at the edges. Place 2 slices mozzarella on 1 of the slices of pesto bread. Top with the tomato slices, the cooked prosciutto and the remaining 2 slices mozzarella. Finish by topping with the other slice of bread, pesto side down.
Spray the sandwich on 1 side with the olive oil spray. With a spatula, place the sandwich, sprayed side down, on the griddle. When sandwich is on the griddle, spray the other side.
When the cheese begins to melt on 1 side, use the spatula to flip the sandwich. Cook about 5 minutes on the other side.
Notes
Guy Fieri worked closely with kids to come up with the recipes for the Cooking with Kids project.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By ReniValentine
New Cumberland
on February 05, 2012
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I'll go on the record as stating that I don't like pesto as a general rule, so my rating is based on the opinion of the nine-year-old foodie in the family. He loved how simple the sandwich is to make; I love the fact that most of the ingredients are things that we keep onhand.
To the previous reviewer: I didn't know what red pesto was either. That's what Google is for. As to the beefsteak tomato? I am a makeup artist in suburban south central PA and I know what a beefsteak tomato is. If the markets where you are don't label the tomatoes the same as they do here, that's not the fault of Food Network. One would think they'd teach these things in culinary school...
By blubricks
on May 15, 2011
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I would like to know what the heck "red pesto" is. To boot, it would be nice to see recipes linked here to make the ingredients...the whole point should be from scratch, with store-bought ingredients as an option for those less inclined...no ads, just a mention. As far as my Le Cordon Bleu teaching went, pesto is a basil "sauce". Has a new red leaf basil plant sprung up that I am not aware of? Nevermind, I'll search Saveur or epicurious for real meals. Oh yeah, and no grocery store in the Midwest has ever labeled a tomato as "beefsteak", I'm surprised at the lack of information on FN. Dare I check....should I cook my chicken to 180* or the real temp, 165*.
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