- 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
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.
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.