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Grilled sandwich with home-made pesto, tomato and mozzarella

Recipe by: Dianna Brinch / Gourministeriet
Time: 1/2 hours
Serves: 2


This easily prepared and simple sandwich is so incredibly delicious that we always return to the same recipe – pesto tomato and mozzarella.

Home-made pesto is definitely the best choice but if you do not want to try that out, a good pesto from a food shop will also do fine.

This recipe serves 2 and you will have some left-over pesto that will easily last for 3-4 days in the fridge.

  1. Pour all pesto ingredients into a blender and blend until the texture is to your liking. Season to taste with salt.
  2. Toast two of the 6 pieces of bread in a toaster, perhaps greasing with a bit of cooking spray first, and keep them for the middle of the sandwich.
  3. Spread pesto onto 2 slices of bread, then add a layer of mozzarella, then tomato and then a bit of rocket. Finish off with the toasted pieces of toast. Spread pesto onto the toasted pieces of toast as well, then add a layer of mozzarella, tomato and rocket. Finish off with a slice of bread. You might want to use a cooking spray on the toaster sides and heat up the sandwich until the cheese melts and the bread turns nice and crisp.
  4. If you like, you can open up the sandwich and add some fresh rocket just before serving.


  • 6 slices of toast
  • 2 big tomatoes
  • 2 drained mozzarella cheeses
  • 1 handful of rocket
  • Cooking spray (option)


  • 2 large handfuls of rocket (remove any long stems)
  • 20 basil leaves
  • 1 dl (0.4 cup) ramson oil or a good, mild olive oil
  • 50 g (0.6 cup) Parmesan cheese
  • 30 g (0.15 cup) pine nuts, quickly roasted in a frying pan (option)
  • 20 g (0.10 cup) almonds
  • 2 cloves of garlic
  • Salt