Sandwich with mozzarella, tomatoes, romaine lettuce and pesto – A detailed recipe for cooking. Share with friends: 
Food Photography: Hally Burton Time: 12 min. Difficulty: Easy Quantity: 1 sandwich Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 mini baguette 10 cm long, cut in half lengthwise
- 2 slices of bacon smoked on apple chips
- 2 fleshy sweet tomatoes (Erlum, Bull heart), cut rings
- 1.5 tsp ready pesto sauce
- 1.5 tsp low fat mayonnaise
- 1 leaf lettuce romaine
- 1 thick slice of young mozzarella
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: baguette, smoked bacon, tomatoes salad, pesto sauce, mayonnaise, romaine lettuce, mozzarella cheese
Recipe preparation:
- Heat fat from bacon in a skillet over low heat temperature dry on paper towels. Mix pesto with with mayonnaise, and apply to the lower half of the bread. Then lay the leaves romaine lettuce, tomato slices, bacon and mozzarella; season with salt and pepper. Top with the second half of the baguette, and wrap sandwich in parchment paper.
