Ingredients Jump to Instructions ↓

  1. 1/4 cup 10g / 0.4oz Fresh basil leaves

  2. 2 tablespoons 30ml Toasted pine nuts

  3. 1 tablespoon 15ml Minced garlic

  4. 1/4 cup 59ml Olive oil Salt - to taste Freshly ground black pepper - to taste

  5. 1 cup 237ml Mayonnaise Sandwich Sturdy bread such as olive panini - sliced Heirloom tomato slices Salt - to taste Fresh mozzarella - thinly sliced Thinly-sliced basil leaves Olive oil - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions First, make the mayonnaise. Blanch 1/4 cup fresh basil leaves in salted boiling water, then shock in cold water. Pat dry (Thomas said this helps basil stay green). Puree basil in blender with 2 tablespoons toasted pine nuts and 1 tablespoon minced garlic. Drizzle in 1/4 cup olive oil and continue to blend. Season with salt and pepper, then stir into 1 cup mayonnaise. Chill until ready to serve. To make sandwiches, lightly grill or toast slices or halves of sturdy bread (Thomas used olive panini). Spread with 1 tablespoon mayonnaise, then layer with 3 or 4 slices different colored heirloom tomatoes and sprinkle with salt. Top with 4 thin slices fresh mozzarella, 3 or 4 more slices tomato, dash salt, then 3 thinly sliced basil leaves. Drizzle with olive oil. If sandwiches are too thick, remove some bread to hollow out rolls. This recipe yields ?? servings.


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