MOZZARELLA CHEESE SANDWICH WITH ROASTED RED PEPPER

Mozzarella Cheese Sandwich made With Fresh Cheese, Roasted Red Peppers and Homemade Arugula Pesto Spread.  It is an Easy Lunch Recipe That You can Brown Bag or as the Perfect Sunday Brunch Recipe

Do you agree that a good sandwich should be easy to make and have a ooey-gooey cheese just bubbling out of it?  I love seeing a wonderful sandwich that will hit the right spot and also make me drool just looking at it.

This recipe has fresh mozzarella cheese that I got from the deli moments before I put it in this sandwich.

Mozzarella Cheese Sandwich With Roasted Red Pepper

Prep Time
5 mins

Cook Time
15 mins

Total Time
20 mins

Course
Lunch

Cuisine
American, Italian

Servings
2 sandwiches

Calories
566 kcal

Author
Healing Tomato

Ingredients

• 1 red pepper
• 6 small slices of Mozzarella Ball
• 4 slices Italian bread
• 1 tsp balsamic vinegar
• Butter spray

For the Arugula Pesto Spread

• 1/2 cup split cashews (unsalted)
• 2 tsp nutritional yeast
• 2 cups arugula (loosely packed)
• 1 tsp salt
• 2 Tbsp extra virgin olive oil
• 1 Thai chili (optional)

Instructions

1. Preheat oven to 500 degrees
2. On a baking tray, place one red pepper and put it in the heated oven
3. Let it roast for about 15-20 minutes. Rotate it at about the 7 minute mark and remove when all sides have charred black.
4. Remove from the oven and let it cool. Set the oven to 450 degrees.
5. While the red pepper is roasting, prepare the arugula pesto spread
6. When the red pepper has cooled to the touch, remove the charred skin using a tea towel
7. Cut the pepper into half and de-seed it, then cut it into julienne
8. Take a mozzarella ball and slice it into thin pieces.
9. Take 4 slices of Italian bread and spread the pesto on one side.
10. Take one slice and with the arugula pesto side up and layer with the red pepper first.
11. Use a brush and lightly brush the top of the red pepper with 1/2 tsp balsamic vinegar.
12. Add the Mozzarella slices and close the with another bread slice. The pesto side should be touching the mozzarella
13. Take a skillet that can also be put in the oven and heat it on the stove top at medium heat
14. Lightly spray with butter spray and gently place the sandwich on it
15. Cook on each side for about 2-4 minutes on medium heat. It should be slightly browned when you flip it over.
16. Place the skillet with the sandwich in the oven for about 5-7 minutes.
17. You will start to hear the cheese crackling its ready to eat
18. Remove from the oven and use a spatula to plate it.
19. Serve this fresh Mozzarella Cheese Sandwich immediately

To Make The Arugula Pesto Spread

1. In a food processor, add 1/2 cup of split cashews. Use unsalted cashews which are easy to find in Indian grocery stores or Warehouse stores
2. Add 2 tsp of nutritional yeast and process on low speed until it is roughly chopped
3. For this recipe, I used 2 cups of arugula. However, I added it to the food processor in 4 portion. Once each portion was partially processed, add the next batch.
4. After adding the last portion of the arugula, add 1 tsp of salt, 2 Tbsp of extra virgin olive oil and 1 Thai chili. Blend everything until it is smooth.
5. Transfer to a glass bottle and store. It will stay refrigerated for about 2 weeks

Recipe Notes

1. The air on the inside of the red pepper is being pushed out, so, don't be surprised if it collapses on itself.