Grilled Mozzarella Sandwiches With Pesto and Artichokes
6 tablespoons (90ml) Italissima extra-virgin olive oil, divided, plus more as needed
8 slices white country bread, about 1/4 inch thick each (thin slices work well with this recipe)
5 small oil-packed Italissima anchovy fillets, minced (about 1/2 tablespoon)
3/4 pound (340g) fresh Italissima mozzarella,thinly sliced
4 teaspoons (20ml) Augusto brand pesto sauce
4 ounces drained marinated Italissima artichoke hearts (140g; about 2 whole hearts), very thinly sliced
4 very thin slices mortadella (about 2 ounces)
1. In a large skillet, heat 3 tablespoons oil over medium heat until itflows easily and coats the
bottom ofthe pan. Working in batches if necessary, add bread and cook, swirling and
moving the bread around for even toasting, until browned, about 3 minutes. Flip bread
slices, add remaining oil, and continue to cook until browned on both sides, about 3 minutes
longer. If working in batches, or if the pan dries out too much, add more oil as needed.
Transfer toasted bread slices to a work surface. Wipe out skillet.
2. Spread minced anchovy evenly on half the toasts,then top with mozzarella, pesto,
artichokes, and mortadella. Close sandwiches.
3. Transfer sandwiches to skillet and cook in a preheated 350°F oven until cheese is melted,
about 5 minutes. Serve right away.
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