Categories: Sandwiches

Ingredients

• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 1/2 cup olive oil
• 1/4 cup pine nuts, toasted
• 1 garlic clove
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz. loaf ciabatta, halved lengthwise and quartered crosswise
• 8 slices mozzarella
• 4 oz. sliced capicola
• 1 1/3 cups roasted mixed bell peppers
• 4 tbsp unsalted butter, divided

Directions

1. In the work bowl of a food processor, process together basil, parsley, oil, pine nuts, garlic, salt and black pepper; until mixture is smooth.

2. Spread pesto onto cut sides of all bread pieces. Top each bottom half with 2 slices mozzarella, 1 oz. capicola, and 1/3 cup roasted peppers, and top half of bread.

3. In a large skillet, melt 2 tbsp butter over medium heat. Add 2 sandwiches; cook until golden brown and cheese is melted, 2 to 3 minutes per side. Repeat with remaining 2 tbsp butter and remaining sandwiches. Serve immediately.

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