This is another recipe Nevada City School of the Arts adapted from the Chef Ann Foundation Lunchbox. We make our own pesto, which changes ingredients with availability. We love this recipe because it was an instant hit with students the first time I served it seven years ago—a result that surprised fellow staff and parents.
Ingredients
- 8 slider buns
- 2 Roma tomatoes, sliced into ½ inch rounds
- 16 oz log of pre-sliced mozzarella cheese
- 1 bunch basil
- ¼ cup sunflower seeds
- 2 Tbsp lemon juice
- 2 tsp sea salt
- 1/3-1/2 cup olive oil
Directions
- In a food processor or blender, make the pesto. Pick the leaves off of the basil stems and add to mixer container. Add sunflower seeds, lemon juice and salt. Pour in ¼ cup of olive oil and start the machine, adding rest of the oil in a slow drizzle until desired pesto consistency is reached. Add more salt to taste.
- Spread pesto on both bottom and top of slider buns. Place one slice of mozzarella and one slice of tomato on each bun. Simple, refreshing, and filling.