A celebration of Mediterranean flavors that brings together the creamy, nutty goodness of pistachios, the aromatic hit of fresh basil, and the sweetness of slow-roasted confit tomatoes.
Ingredients
Scale:
1 cup unsalted roasted pistachios
2 cups fresh basil leaves, tightly packed
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2 cloves garlic, minced
Salt and pepper, to taste
1 pound cherry tomatoes
1/4 cup extra virgin olive oil (for tomatoes)
2 cloves garlic, smashed
1 teaspoon dried oregano
Salt and pepper, to taste (for tomatoes)
4 slices of artisan bread (sourdough or ciabatta)
1 cup fresh mozzarella cheese, sliced (or vegan cheese for a plant-based option)
Butter or olive oil, for grilling
Instructions
Preheat your oven to 300°F (150°C). In a baking dish, combine the cherry tomatoes, smashed garlic, oregano, salt, and pepper. Drizzle with olive oil and toss to coat evenly, ensuring each tomato is well-seasoned. Roast in the oven for about 1.5 hours or until the tomatoes are soft and blistered. Remove from the oven and allow them to cool slightly.
While the tomatoes are roasting, prepare the pesto. In a food processor, combine the roasted pistachios, fresh basil leaves, minced garlic, and grated Parmesan cheese. Pulse until finely chopped. With the processor running, gradually add the olive oil until smooth and creamy. Season with salt and pepper to taste.
Lay out the slices of artisan bread. Spread a generous layer of pistachio pesto on one side of each slice. On two slices, layer the fresh mozzarella cheese, followed by the confit tomatoes.
Place the remaining slices of bread on top of the tomato layer, pesto side down. Press down gently to compact the sandwich.
In a large skillet, heat a tablespoon of butter or olive oil over medium heat. Carefully place the sandwiches in the skillet. Grill for about 3 to 4 minutes on each side or until golden brown and the cheese is melted.
