For the filling
2 cups of cherry tomatoes, seeded and chopped
2 cloves of garlic, minced
1/2 cup of olive oil
To taste: salt
1 teaspoon of white peppercorns, crushed
2 tablespoons of balsamic vinegar
1 cup of fresh mint leaves, chopped
For the pesto
1 cup of pitted green olives, finely chopped
1/2 cup of hazelnuts, toasted and chopped
To taste: salt
1 clove of garlic, minced
4 tablespoons of warm olive oil
For assembly
20 slices of Estepé cheese
4 small Ciabatta bread rolls
For the filling
2 cups of cherry tomatoes, seeded and chopped
2 cloves of garlic, minced
1/2 cup of olive oil
To taste: salt
1 teaspoon of white peppercorns, crushed
2 tablespoons of balsamic vinegar
1 cup of fresh mint leaves, chopped
For the pesto
1 cup of pitted green olives, finely chopped
1/2 cup of hazelnuts, toasted and chopped
To taste: salt
1 clove of garlic, minced
4 tablespoons of warm olive oil
For assembly
20 slices of Estepé cheese
4 small Ciabatta bread rolls
Step 1
In a pan, combine the olive oil, garlic, and let it brown for 5 minutes
Add the cherry tomatoes, salt, peppercorns, and balsamic vinegar
Stir gently
Remove from heat and cover
Let it rest for 10 minutes
Uncover and add the mint leaves
In a blender, combine the garlic, olive oil, hazelnuts, salt, and blend until smooth
Stop and let it sit for 2 minutes
Step 2
Add the olives and blend for an additional 2 minutes
To assemble, open each bread roll in half without separating its slices, and spread the pesto on both sides
Place 5 slices of cheese on each sandwich and top with cherry tomatoes
Close the sandwich and bake at high heat for 5 minutes.
