This is such a nice summer sandwich; the pesto recipe is adapted from Everyday Pasta by Giada De Laurentiis. I like that it’s a little less garlicky than other pesto recipes.
For the pesto:
3 scant cups basil leaves
1/2 cup toasted pine nuts
1 garlic clove
zest of 1/2 lemon
juice of 1/2 lemon
1/2 t salt
freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup grated parmesan cheese
Process the first 7 ingredients until finely chopped; add the EVOO in a steady stream while the machine is running and then pulse in the cheese.
For the sandwich:
pesto
fresh mozzarella
good tomatoes (garden or heirloom)
arugula
baguette or ciabatta
Spread a layer of pesto on the bread, to taste. Layer the remaining ingredients. I’m thinking you could unvegetarian it by adding a little bacon or prosciutto but it’s quite delicious as is. We ate these with a supremely delicious drink made of rosé wine that my sister-in-law Jennifer made.