Categories: Sandwiches
Ingredients
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 1/2 cup olive oil
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 12 oz. loaf ciabatta, halved lengthwise and quartered crosswise
- 8 slices mozzarella
- 4 oz. sliced capicola
- 1 1/3 cups roasted mixed bell peppers
- 4 tbsp unsalted butter, divided
Directions
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In the work bowl of a food processor, process together basil, parsley, oil, pine nuts, garlic, salt and black pepper; until mixture is smooth.
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Spread pesto onto cut sides of all bread pieces. Top each bottom half with 2 slices mozzarella, 1 oz. capicola, and 1/3 cup roasted peppers, and top half of bread.
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In a large skillet, melt 2 tbsp butter over medium heat. Add 2 sandwiches; cook until golden brown and cheese is melted, 2 to 3 minutes per side. Repeat with remaining 2 tbsp butter and remaining sandwiches. Serve immediately.