Sandwich grillé au pesto, à la mozzarella et à la nectarine
avec salade tomates-basilic
Il n’y a rien de meilleur que ce sandwich au fromage grillé garni de nectarines et de mozzarella fraîche. Surtout quand il est fait avec amour!
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
125 g
Mozzarella fraîche
(Contient Lait)
56 g
Bébé roquette
7 g
Basilic
113 g
Tomates cerises anciennes
1 pièce(s)
Mini concombres
2 pièce(s)
Pain ciabatta
2 cs
Vinaigre de vin rouge
1 pièce(s)
Nectarine
¼ tasse(s)
Pesto au basilic
2.4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
2 cs
Glaçage balsamique
Pas inclus dans votre livraison
1 cs
Beurre non salé*
½ cc
Sucre*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Cut cucumber into 1/4-inch rounds. Halve tomatoes. Cut four sections off nectarine, avoiding pit, then cut into 1/4-inch slices. Pick basil leaves from stems. Cut mozzarella into 1/4-inch slices, then season with salt and pepper. In a small bowl, add nectarine slices and 1 tbsp balsamic glaze (dbl for 4 ppl). Toss together.
In another small bowl, add mayo and pesto. Stir together. Set aside. In a large bowl, whisk together 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add tomatoes and cucumber. Toss together. Set aside.
Halve ciabatta buns, then evenly spread basil mayo onto all cut sides. Top bottom buns with mozzarella, nectarine mixture and half the basil leaves. Top with top bun.
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Swirl to melt butter. Add sandwiches. Sear, using a spatula to press down occasionally, until buns are golden-brown and cheese is melted, 4-5 min per side. (TIP: Cover with a lid for the last 1-2 min to help cheese melt!) (TIP: Depending on the size of your pan, you might need to cook in batches! Use 1 tbsp butter and 1 tbsp oil per batch.)
In the bowl with tomatoes and cucumbers, add arugula and tear over remaining basil leaves. Toss to combine.
Halve grilled cheese. Divide salad and grilled cheese between plates.