Pesto Bocconcini BLT's TEST
on Toasty Bread
On your plate this afternoon is the classic lunchtime staple with the addition of creamy, melted mozzarella and fragrant basil pesto. Juicy tomatoes, crispy bacon and toasty bread make this a lunch you'll be wanting more of.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Soya)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Tomate
28 g
Mélange printanier
2 pièce(s)
Pain à sandwich
(Contient Blé, Orge Peut contenir Noix, Sésame, Soya)
100 g
Bocconcinis
(Contient Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
- Transfer to a paper-towel lined plate.
- Meanwhile, halve buns lengthwise.
- Arrange buns on another unlined baking sheet, cut-side up.
- Toast in the top of the oven until lightly golden-brown, 4-5 min. (TIP: Keep your eye on the buns so they don't burn!)
- Meanwhile, cut tomato into 1/4-inch rounds, then season with salt and pepper.
- Roughly tear bocconcini into bite-sized pieces, then season with salt and pepper.
- Mix mayo and pesto together in to small bowl. Season with salt and pepper, then stir to combine.
- Spread pesto mayo over buns, then, stack bocconcini on bottom buns.
- Return bottom buns to the top of the oven until cheese is melted, 1-2 min.
- Stack tomatoes, spring mix and bacon on top of melted cheese. Close with top buns.
- Halve sandwiches, then divide between plates.