From the Kitchen of:  Bonnie

Source:  Reader's Digest

 For the pesto:

1	cup	packed fresh basil leaves
1	clove	garlic, crushed
1	tablespoon	olive oil
1/8	teaspoon	black pepper

 
For the sandwich filling:

2	loaves (10 inches long)	whole-wheat, French, or Italian bread
4	ounces	sun-dried tomatoes, blanched and patted dry on paper towelling
8	ounces	Mozzarella cheese (low fat or regular), thinly sliced

To make the pesto:
In a food processor or blender, whirl the basil, garlic, oil and pepper for about 40 seconds or until smooth.

Cut each bread loaf in half horizontally.
Spread each bottom slice with half the pesto; top with the tomatoes and mozzarella cheese.
Cover with the top slice of bread and cut in half.
Makes 4 sandwiches.