Chopped Broccoli, Pesto, and Mozzarella Sandwich Recipe

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 1 Serving

Ingredients

• 1cup frozen broccoli florets
• 2–3tablespoons pesto (you can make your own, or buy the fresh stuff they sell at the deli counter)
• 1 6-inch piece of baguette (toasted if preferred)
• 2ounces fresh mozzarella, thinly sliced

Directions

1. Microwave broccoli according to package directions.

2. Place cooked broccoli in a colander or fine-mesh strainer to drain off all excess liquid.

3. Coarsely chop broccoli.

4. In a small bowl, mix broccoli with 2 Tbsp. pesto.

5. Slice baguette open lengthwise, and spread broccoli-pesto mixture inside.

6. Top broccoli-pesto mixture with mozzarella.

7. If you’d like more pesto, spread an additional Tbsp. over the half of the open baguette.

8. Eat immediately.