With fresh sourdough, roasted cherry tomatoes, buffalo mozzarella, basil pesto, a drizzle of extra virgin olive oil and easy homemade pickled red onions, a sandwich can reach levels of greatness.
When you don’t feel like cooking a big supper or you decide to up the ante of your desk lunch, reach for this recipe as your inspiration!
Until next time, keep cosy.
You will need
2 slices fresh sourdough bread
8-10 cherry tomatoes
40-50 g Buffalo mozzarella
1-2 Tbsp Pesto Princess Basil Pesto
For the pickled red onions
½ red onion, finely sliced
125 ml white wine vinegar
1½ tsp salt
1 tsp castor sugar
1. For the pickled red onions, combine the salt, sugar and vinegar and whisk until the salt has dissolved. Pour this liquid over the onions and cover until required. This should be made at least an hour in advance but can be made up to three days ahead and kept in the fridge.
2. Preheat the oven to 200°C. Place the cherry tomatoes on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper and roast for 10-15 minutes.
3. Lightly toast the sourdough bread before brushing with olive oil.
4. Layer the mozzarella, roasted tomatoes and lashings of Pesto Princess Basil Pesto on the toasted sourdough before drizzling generously with olive oil and seasoning with salt and pepper.
Recipe and food styling by Michelle Parkin.