Toasted sandwiches with tomato pesto and Castello White with Truffle

4 servings

Tomato pesto

  • 100g semi-dried tomatoes
  • 1 garlic clove
  • 2 sprigs of rosemary
  • 4 tsp olive oil
  • 0.5-1 tbsp lemon juice
  • 1 anchovy fillet
  • Salt and pepper
Toasted sandwiches with tomato pesto and Castello White with Truffle

Preparation

Remove the coarse stems from the rosemary. Mix all the ingredients for the pesto except for the salt , pepper and lemon juice into a homogeneous mixture. Season to taste with salt, pepper and lemon. You now have a pesto.

Spread a thin layer of the pesto on the bread before adding thin slices of cheese. Close with another slice of bread.

Heat the oven to 150°C. In a little oil, fry each sandwich on each side until golden. This will only take a short time, but to make sure the cheese is completely melted, it should then have a couple of minutes in the oven. If you are making lots of sandwiches, then reduce the oven temperature to 110-120°C. Then it will keep them hot.

This recipe was developed by Thomas Alcayaga from the Danish food blog madetmere.dk.

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