Pesto Sandwich Loaf
Elevate your sandwich game with this show-stopping Pesto Sandwich Loaf, a vibrant, make-ahead recipe perfect for picnics, parties, or casual lunches. This layered creation starts with a crusty loaf of bread—such as sourdough or ciabatta—sliced into three levels and filled with creamy fresh mozzarella, tangy roasted red peppers, peppery arugula, and juicy cherry tomatoes. Each layer is generously spread with aromatic pesto for a burst of herbaceous flavor, drizzled with olive oil, and seasoned just right. The loaf is tightly wrapped and pressed in the refrigerator, allowing the flavors to meld and the ingredients to compact into a beautiful, sliceable presentation. Optional balsamic glaze adds a sweet, tangy finish that ties it all together. Easy to prepare ahead and visually stunning, this vegetarian-friendly sandwich loaf is an irresistible combination of fresh, savory, and zesty flavors.
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Recipe Information
Ingredients
- 1 piece Loaf of crusty bread (like sourdough or ciabatta)
- 150 grams Pesto (store-bought or homemade)
- 200 grams Fresh mozzarella cheese
- 150 grams Roasted red peppers (jarred, drained, and sliced)
- 100 grams Arugula leaves
- 150 grams Cherry tomatoes (sliced)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Balsamic glaze (optional)
- 1 roll Plastic wrap (for pressing the loaf)
Instructions
Slice the loaf of bread horizontally into three even layers, creating a top, middle, and bottom section.
Spread an even layer of pesto on the cut side of each layer of bread.
Place the bottom layer of bread on your work surface and start layering the filling.
Add a layer of fresh mozzarella slices, followed by roasted red peppers, and a generous handful of arugula leaves.
Drizzle olive oil over the arugula and season with a pinch of salt and black pepper.
Place the middle layer of bread on top of the fillings and repeat the layering process: mozzarella, roasted peppers, arugula, olive oil, salt, and pepper.
Finish by placing the top layer of bread on the stack, pressing gently to secure the filling inside.
Wrap the entire loaf tightly in plastic wrap, ensuring it is completely covered to hold its shape.
Place the sandwich loaf in the refrigerator and weight it down with a heavy object (like a cast-iron skillet) for at least 1 hour to allow the flavors to meld and the loaf to compress.
Once the loaf is well-pressed, unwrap and slice into portions using a sharp bread knife.
Drizzle slices with balsamic glaze, if desired, and serve immediately.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 323.7 g | 118% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 45.6 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1643 mg | 126% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
