We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Guy Fieri
Recipe courtesy of Guy Fieri
Watch how to make this recipe.
Guy Cooks With Kids: Duncan's Pesto and Mozzarella Sandwich
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 833
- Total Fat
- 56 g
- Saturated Fat
- 20 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 44 g
- Cholesterol
- 116 mg
- Sodium
- 2498 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 833
- Total Fat
- 56 g
- Saturated Fat
- 20 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 44 g
- Cholesterol
- 116 mg
- Sodium
- 2498 mg
Ingredients
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.
