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Chopped Broccoli, Pesto, and Mozzarella Sandwich Recipe



Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 1 Serving

  • 1cup frozen broccoli florets
  • 2–3tablespoons pesto (you can make your own, or buy the fresh stuff they sell at the deli counter)
  • 1 6-inch piece of baguette (toasted if preferred)
  • 2ounces fresh mozzarella, thinly sliced
  1. Microwave broccoli according to package directions.

  2. Place cooked broccoli in a colander or fine-mesh strainer to drain off all excess liquid.

  3. Coarsely chop broccoli.

  4. In a small bowl, mix broccoli with 2 Tbsp. pesto.

  5. Slice baguette open lengthwise, and spread broccoli-pesto mixture inside.

  6. Top broccoli-pesto mixture with mozzarella.

  7. If you’d like more pesto, spread an additional Tbsp. over the half of the open baguette.

  8. Eat immediately.

Source: Self

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