10 minutes
Cook Time
45 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Sangria® Medley Tomatoes
  • 4 pre-made flatbreads, cut to make 8 halves
  • 8 oz fresh mozzarella ball, sliced
  • 1 cup mozzarella cheese, shredded
  • ¼ cup olive oil + extra for grill
  • 4 tbsp basil pesto
  • 1 garlic bulb
  • 1 large bunch fresh basil leaves, whole & thinly sliced
  • 1 tsp grated parmesan
  • ½ tsp dried basil
  • Salt & pepper, to taste
  • Spring greens, for garnish


Step 1

Arrange tomatoes in a skillet, then add 8 whole basil leaves and garlic cloves. Drizzle with ¼ cup of oil and season to taste. Cover with foil and bake on the middle rack at 350°F for 40 minutes.

Step 2

Add 8 tbsp of cooking liquid and 1 clove of garlic from the skillet, along with the parmesan and dried basil to a blender. Pulse until the mixture is creamy.

Step 3

On one half of the flatbreads, spread ¼ of the pesto, tomatoes, sliced and shredded mozzarella, and sliced basil. Spread the garlic parmesan sauce on the other flatbread and place sauce side down over the tomatoes to form a sandwich. Set griddle to sear and brush with olive oil. Grill sandwich until golden brown. Serve with spring greens and the rest of the roasted tomatoes on the side.

Recipe created by Hanan Ghadban

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