Caprese Mini Sandwiches
These contemporary sandwiches are spread with an incredible homemade pesto that is a snap to make.
- 4 flat pita bread rounds (without pockets)
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) Italian Seasoning Mix
- 1/4 cup (1 oz/30 g) grated fresh Parmesan cheese
- 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
- 2 large plum tomatoes, sliced
- 1/2 cup (125 mL) lightly packed fresh basil leaves
- 1/4 cup (50 mL) toasted walnuts
- 1 garlic clove, pressed
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) light balsamic salad dressing
- 4 cups (1 L) mixed baby salad greens or spinach leaves
Preheat oven to 425°F. Place pita rounds on Large Round Stone with Handles; drizzle with oil, spreading evenly. Sprinkle evenly with seasoning mix. Grate Parmesan cheese over pita rounds using Rotary Grater. Bake 8-10 minutes or until edges are light golden brown and cheese is melted. Remove from oven.
Meanwhile, slice mozzarella cheese using Egg Slicer Plus® and slice tomatoes using Utility Knife; set aside. For pesto, place basil and walnuts on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well.
Turn over pita rounds on baking stone; drizzle with dressing, spreading evenly to edges. Using Crinkle Cutter, cut each round into six wedges. Remove half of the pita wedges to Cutting Board. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up, forming 12 mini sandwiches. Secure with sandwich picks, if desired. Serve immediately.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 150, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 7 g, Sodium 160 mg, Fiber 2 g
To toast walnuts, spread over bottom of Small Bar Pan. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
Allow walnuts to cool completely before finely chopping with the basil. This will help to maintain the bright color of this flavorful paste.