This is my new favorite lunch sandwich. I stumbled upon the idea for this recipe when we visited France and my husband ordered a similar one at a restaurant we had the pleasure to visit at during our journey. When we got home from our trip I was eager to get going and make my own version, but as usual I like to make it with a twist. Instead of using the classical green basil pesto, as the restaurant had used, I decided to make my pesto based on sun dried tomatoes. I had a feeling that the sun dried tomatoes would work well with the combination of smoked salmon and the mozzarella. The sun dried tomato pesto is really simple to make and you can use it in all kinds of dishes. It works great for all kinds of pasta, on potatoes, chicken, fish, meat or as a spread for numerous other foods. Seriously I suggest you make a lot of it and use it on various dishes the next weeks. Store it in the freezer or put it in the fridge where it will last many days. Just pour some extra oil and put it in an airtight container before storing it in the fridge. When put in a freezer use safe containers. Then defrost by placing the package in a bowl of cold water or in the fridge overnight.
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- 8 slices of sourdough bread
- Tomato pesto
- 0,8 Ibs (350 g) of mozzarella slices
- 8 slices of smoked salmon
- Preheat oven to 392 Fahrenheit (200 celsius)
- Spread a thick layer of tomato pesto on the sandwiches
- Slice the mozzarella and divide equal on the sandwiches
- Lay the sandwiches on a baking tray with parchment paper
- Cook in the oven for 5-10 minutes or until mozzarella melts
- Top with slices of smoked salmon (one on each bread is enough)
- Serve with greens