Fresh mozzarella, herby, delicious pesto, perfectly salty prosciutto, a juicy tomato and some peppery arugula makes the BEST picnic sandwich for all spring and summer long! I pack these up for my husband’s fly fishing guide service and I’m jealous every time I watch them walk out the door.
Buy some pesto or make your own:
1-2 clove garlic
1 lemon, zest and juice
1-2T parmesan, grated – optional
1/3c walnuts, pecans, cashews or pistachios, toasted
2c fresh basil
2c fresh spinach, arugula or chopped kale
1/4-1/2c olive oil
1 fresh mozzarella ball, sliced
2-4 prosciutto slices
1 tomato, sliced
2 hoagie rolls
Make your own pesto:
Put garlic, lemon zest, parmesan and walnuts in the food processor with a little salt and pepper and pulse a 4-5 times. Add lemon juice, basil and spinach/kale. Turn on the processor. After a few seconds and basil and spinach have broken down a bit, start to slowly pour in olive oil until desired consistency.
Lightly spread pesto on the inside of the buns, then load em up with the mozzarella, prosciutto, tomato and arugula. If I’m packing them togo, I will wrap the tomato up separately so the buns wont get soggy.