Cheesy Mozzarella Pesto Bread Recipe

Ingredients

1 baguette (18-inch, sliced in half lengthwise I prefer a baguette, but Italian bread can be substituted)
4 to 6 tablespoons prepared pesto (store bought is fine for this)

8 to 10 mozzarella cheese slices (fresh mozzarella, thin sliced)
1/4 cup parmesan cheese, grated (more if you want)

Nutritional

Serving Size: 1 (248.1 g)
Calories 664.4
Total Fat - 42.8 g
Saturated Fat - 27 g
Cholesterol - 130.5 mg
Sodium - 1752.7 mg
Total Carbohydrate - 6.4 g
Dietary Fiber - 0.5 g
Sugars - 2.6 g
Protein - 63.6 g
Calcium - 2117.6 mg
Iron - 0.4 mg
Vitamin C - 3.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Note: You may not be able to find an 18" baguette; that, is just common at my store. So, the amount of pesto, and cheese can vary a bit; depending on the size of your baguette. You want enough pesto to cover both the top and bottom slices. Also, enough mozzarella slices to cover the bottom bread slice. And, I really feel a baguette works best with this; but, you could always substitute Italian bread.

Step 2

Baguette ... slice the baguette lengthwise, and spread with pesto on both sides. I often make my own pesto; but, there are many good quality pestos available in the regular grocery stores these days. Also, some stores also make their own pesto as well; and, sell in their deli counters.

Step 3

Top the bottom baguette with thin slices of fresh mozzarella, and then the parmesan cheese. Add as much parmesan as you want - personal preference. Top with the other slice; and, wrap up in foil.

Step 4

Bake, I love the grill; but, they are just as good baked in the oven. About 10 minutes per side in a 350 degree oven, bottom shelf. And, the grill is very similar; but they should be cooked off direct 'high' heat if possible. Also, however you cook the bread; I do like to flip it over a couple of times as it cooks.