Created by Kchurchill5 "RIP" Forever in our Kitchen on May 19, 2014
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.
Step 5: Serve and ENJOY! ... Ooey, gooey, crusty, and golden brown. Great flavor; and perfect to serve with any Italian based dinner.