Blueberry Pesto Sandwich
4 slices of bread
2 small mozzarella balls, sliced
1 tomato, sliced
2 teaspoons butter
5-6 basil leaves, roughly chopped
2 tablespoons eggless mayonnaise
Green Pesto sauce:
Combine the following in a blender and blend it:
1 cup basil leaves
1 tablespoon pine nuts
1/4 cup olive oil
Pinch of salt
Combine the following in a pan and boil it:
1 cup frozen blueberries
2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water or as needed
In a pan, melt butter and toast the breads until golden brown or toast them in a toaster machine.
Apply mayonnaise on one slice of the bread.
Now spread around 1 tablespoon of pesto sauce over it.
Place sliced mozzarella cheese balls and tomato slices evenly.
Place chopped basil.
Pour around 1 tablespoon of blueberry sauce over it.
Cover it with another slice of the bread.
Cut into two/four equal parts and enjoy.
You can use walnuts if you dont have pine nuts.
You can use any bread of your choice.
Pesto and blueberry sauce make the sandwich soggy very fast, so assemble just before serving.
You can also add paneer or halloumi if you like.
You can also sprinkle any herbs of your choice.