Mozzarella Sandwich Pesto

 Mozzarella Cheese Sandwich with Pesto

Mozzarella Sandwich - Mozzarella cheese sandwich made with fresh cheese, roasted red peppers and homemade arugula pesto spread.

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Ingredients
1 red pepper
4 slices Mozzarella thinly sliced
4 slices Italian bread
1 tsp balsamic vinegar
1 Tbsp butter melted
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
Preheat oven to 500 degrees
On a baking tray, place one red pepper and put in the oven. No need to oil it or wrap it in foil.
Let it roast for about 25-30 minutes. Turn the tray around the 15 minute mark
Remove from the oven when it starts to blister. Set oven to 450 degrees.
Let it cool to touch before removing the blistered skin.
Cut open the bell pepper and remove all the seeds before you cut it into julienne strips
Prepare arugula pesto spread by blending all the ingredients
Make thin slices out of the mozzarella ball. I used 2 slices per sandwich
Take 4 slices of Italian bread and oil one side
Place 2 slices on a warm cast-iron griddle. Oiled side should be down
On top of the two slices, spread arugula pesto. Be generous.
Layer with mozzarella slices, bell pepper strips and balsamic vinegar.
Spread pesto on the 2 remaining slices and place it on top of the sandwich
Roast one side of the sandwich stove top. Roast for about 7 minutes or until it browns
Flip the sandwich and then place it in the oven and keep it for about 7 minutes or until you start hearing the sizzle
Remove from the oven and serve after 2 minutes

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