Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
It's always a little fun to use a mortar and pestle in the great outdoors. Especially to make pesto for this awesome sandwich. But there's no shame in bringing a jar of store-bought pesto with you. No shame at all. (You'll need about 1 cup.)
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 garlic cloves, peeled | ||
| ¼ tsp. kosher salt | ||
| ¼ tsp. dried hot red pepper flakes | ||
| 1 ½ c. (lightly packed; about 1 1/2 oz) fresh basil leaves, divided | ||
| ¼ c. pine nuts, toasted | ||
| ⅓ c. (about 2 oz) freshly grated Parmesan cheese | ||
| ¼ c. extra-virgin olive oil | ||
| 1 ½ lbs. ripe heirloom tomatoes, cut into 3/4- to 1-inch pieces | ||
| 1 tbsp. balsamic vinegar | ||
| Salt and freshly ground black pepper | ||
| 1 Take and Bake Artisan ciabatta | ||
| 1 (8 oz) piece Gruyere cheese, rind trimmed and cheese grated (about 2 lightly packed c.) | ||
| 1 (4 oz) wedge Brie cheese (such as St. Andre), sliced |
Directions
- To make the pesto: In a large mortar and pestle, mash garlic, salt and red pepper flakes into a coarse puree.
- To make the sandwich: Preheat barbecue for high heat (500°F).
- Add 1 cup of basil and pound until it is coarsely chopped. Add remaining 1/2 cup of basil and pound until basil forms a coarse puree.
- Add pine nuts and pound just to break them up.
- Add cheese and oil and mash until nuts are coarsely ground and mixture is well-blended.
- Toss tomatoes with vinegar and season with salt and black pepper. Set aside and toss occasionally.
- Using a large serrated knife, cut ciabatta horizontally in half.
- Spread both cut sides with pesto, then top each with Gruyère cheese then Brie cheese.
- For a 2-burner gas grill, turn 1 burner off and place ciabatta halves, cheese-side-up, on grill rack over unlit burner. For a 3-burner gas grill, turn left and right burners off, leaving center burner on. Place ciabatta halves on grill rack over unlit burners. For a charcoal grill, pile charcoal on 1 side of barbecue and place ciabatta halves atop grill rack on opposite side. Placing ciabatta over unlit burners ensures it doesn’t char too much.
- Close hood and grill until cheese melts and bread is golden brown, about 10 minutes. Avoid opening hood too often in order to maintain heat inside barbecue.
- Transfer sandwich to cutting board. Scatter tomatoes over bottom half of ciabatta; discard juices in bowl.
- Cover with top half of ciabatta, cheese-side-down, and press gently.
- Using serrated knife, cut sandwich into 6 pieces and serve.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrates: 45g
- Protein: 25g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 35%
0%
Iron 8%
0%
Calcium 50%
Recipe Source:
Hy-Vee, Inc.