Caprese Sandwiches

• 1 1/4 cups (6 oz.) cherry tomatoes, preferably yellow, cut in half
• About 1/2 tsp. kosher salt
• About 1/4 tsp. pepper
• 1/3 cup walnut pieces
• 3 cups loosely packed fresh basil leaves
• 1 cup loosely packed flat-leaf parsley leaves
• 2 garlic cloves
• 1/3 cup extra-virgin olive oil
• 4 French or whole-grain sandwich rolls, each about 4 oz.
• 1 1/2 cups (9 oz.) mini mozzarella balls (ciliegine, 1 in. wide), drained

1. Preheat oven to 350u0b0. In a small bowl, gently toss tomatoes with about 1/8 tsp. each salt and pepper; set aside.
2. Toast nuts in a shallow pan in oven until golden, 5 to 8 minutes; let cool. Meanwhile, fill a medium pot halfway with water and bring to a boil. Fill a bowl with ice and water. Stir basil and parsley into boiling water and cook just until leaves wilt, 10 to 15 seconds. Immediately drain leaves, add to ice water, and let cool. Drain herbs, roll in a kitchen towel, and press out water.
3. In a food processor, pulse garlic and walnuts until finely chopped. Add herbs, 1/2 tsp. salt, 1/4 tsp. pepper, and the oil; pulse pesto until pureed.
4. Split rolls and set cut-side up on a rimmed baking sheet. Generously spread roll bottoms with pesto. Arrange mozzarella and tomatoes on pesto and season with more salt and pepper to taste. Cover with bread tops.
5. Bake sandwiches until cheese and tomatoes soften and bread is crusty, 10 to 14 minutes; drape with foil if they cook beyond 10 minutes.

cherry tomatoes, kosher salt, pepper, walnut pieces, basil, parsley, garlic, extravirgin olive oil, sandwich rolls, mozzarella

Taken from www.myrecipes.com/recipe/caprese-sandwiches-0 (may not work)