YOUR SOLIN GENERATED RECIPE
Fresh Mozzarella and Tomato Pesto Melt
Savor a melty, vibrant twist on the classic melt, featuring layers of delicately fluffy egg whites, fresh mozzarella, ripe tomato slices, and a homemade tomato-basil pesto spread sandwiched between whole wheat bread. This dish delivers both satisfying flavor and a balanced nutrient profile, making it a perfect meal for any time of day.
INGREDIENTS
2 slices Whole Wheat Bread
2 ounces Fresh Mozzarella
3 large Egg Whites
1 medium Tomato (sliced)
1/2 cup Cherry Tomatoes (for pesto)
1/4 cup Fresh Basil Leaves
1 garlic clove
1 teaspoon Olive Oil
PREPARATION
Preheat a skillet or griddle over medium heat.
For the tomato pesto, combine the cherry tomatoes, fresh basil leaves, garlic, and olive oil in a blender or food processor. Blend until you achieve a slightly chunky spread consistency; season with a pinch of salt if desired.
Lightly toast the whole wheat bread slices on the skillet until just golden.
Meanwhile, whip the egg whites in a small bowl and cook them in a non-stick pan over medium heat until softly scrambled.
Assemble the melt by spreading a layer of tomato pesto on one slice of toasted bread. Top with the scrambled egg whites, a layer of fresh mozzarella slices, and tomato slices.
Top with the second slice of toasted bread and press down gently. Optionally, you may return the assembled sandwich to the skillet for a minute on each side to let the mozzarella melt further.
Serve immediately and enjoy this luscious melt with a fresh, vibrant flavor.