Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Grilled Caprese Pesto Sandwiches
From Chef Lesli Sommerdorf for Harmons
Ingredients:
Butter
8 slices artisan bread, such as 7-grain or ciabatta
8 slices fresh-pulled mozzarella
1 (12-ounce) jar Harmons Pesto
8 slices ripe tomato
Salt and freshly ground pepper
Instructions:
On a cutting board, lay out 8 slices bread. Spread butter on each slice and turn over 4 slices. Place 2 mozzarella slices on 4 slices of bread. Spoon 1 tablespoon pesto spread over each of the 4 slices.
Heat an outdoor grill or grill pan over medium-high heat. Clean and oil the grill grate. Add the 4 slices with the mozzarella and pesto to the grill and top with the remaining 4 slices bread, buttered sides up. Cook until golden brown on the first side, 3-5 minutes.
Turn over the sandwiches and grill on the second side until golden brown, 3-5 minutes.
Transfer the grilled sandwiches to the cutting board and let rest for 1-2 minutes. Remove top bread slices and top with tomatoes. Return top bread slices to sandwiches.
Prosciutto, Goat Cheese and Fig Panini
From Chef Lesli Sommerdorf for Harmons
Serves 4
Ingredients:
Butter
8 slices artisan bread, such as ciabatta or country French
16 slices thinly sliced prosciutto
8 tablespoons fig spread
8 ounces fresh goat cheese
1 ½ cups arugula
On a cutting board, lay out 8 slices bread. Spread butter on each slice and turn over 4 slices. Place 4 prosciutto slices on 4 slices of bread. Spoon 2 tablespoons fig spread over each of the 4 slices.
Heat an outdoor grill or grill pan over medium-high heat. Clean and oil the grill grate. Add the 4 slices with the prosciutto to the grill and top with the remaining 4 slices bread, buttered sides up. Cook until golden brown on the first side, 3-5 minutes.
Turn over the sandwiches and grill on the second side until golden brown, 3-5 minutes.
Transfer the grilled sandwiches to the cutting board and let rest for 1-2 minutes. Remove top bread slices and top with goat cheese and arugula. Return top bread slices to sandwiches.
