Spinach Pesto and Mozzarella di Bufala Sandwich with Black Olives

The combination of mozzarella di bufala and pesto has been with me for as long as I can remember cooking. No matter if it's been praised or put down in the media, I always loved its honest simplicity. The little mounds of fine buffalo milk go so well with the fresh sharpness of green herbs, all these concentrated leaves packed with flavours, like basil, rucola or parsley. Mixed with nuts and seeds, parmesan and garlic, this dish offers one of the purest Italian pleasures in the kitchen.

Sometimes, one needs a little change without moving too far away from the original formula, a new variation which can lead to surprising results, nonetheless very satisfying. My pesto was next on this list! I replaced the traditional herbs with another tasty leave, baby spinach. Their fine aroma of iron, its distinct bitterness which isn't fully developed in the young leaves seemed like the right choice. The obligatory olive oil and parmesan made it nice and smooth but the fresh garlic had to stay out as I was worried that it would be too overpowering. I added some rucola (arugula) instead which gave the spinach a boost, nutty sunflower seeds instead of the sweet pine seeds, a hint of nutmeg, salt and pepper and it was done. It also tastes fantastic with pasta!

My pesto made quite a dramatic appearance on my Italian ciabatta sandwich. I topped it with aromatic black olives which turned them into a stunning Mediterranean beauty. What can I say about the first bite, it was juicy, fresh and green, the soft milkiness in contrast to the oily depth of the black fruits. It was great!

Spinach Pesto and Mozzarella di Bufala Sandwich with Black Olives

You can also use the pesto recipe for pasta.

For 2 sandwiches you need

• ciabatta bread (with or without black olives), cut into thick slices

• mozzarella di bufala, torn into bite sized pieces, 125g / 4 1/2 ounce

• sblack olives 4-6

• black peppercorns, crushed in a mortar, for the topping

For the pesto

• fresh baby spinach 125g / 4 1/2 ounces

• rucola 25g / 1 ounce plus a small handful

• sunflower seeds 2 tablespoons

• olive oil 100ml / 3 1/4 ounces

• Parmesan, grated, 25g / 1 ounce

• freshly squeezed lemon juice 1 tablespoon

• salt 1/4 teaspoon

• a pinch of sugar

• a pinch of nutmeg

• pepper

Purée the ingredients for the pesto in a blender until smooth, season to taste.

Arrange a few rucola leaves on 2 slices of bread and lay the mozzarella on top. Sprinkle with the pesto, olives and the crushed black pepper. Close the sandwich and enjoy!