Veggie Pesto Sandwich

Ingredients

• ½ cup refrigerated basil pesto
• 8 slices whole-grain bread, toasted
• 2 small red beefsteak tomatoes, thinly sliced
• 1 teaspoon ground pepper
• 4 ounces fresh mozzarella cheese, pulled into shreds
• 2 cups loosely packed baby spinach
• 1 cup thinly sliced zucchini

Spread ½ cup pesto evenly over 8 toast slices. Top 4 slices with sliced tomatoes; sprinkle with 1
teaspoon pepper. Layer shredded mozzarella over the tomatoes; top with 2 cups spinach and 1
cup zucchini. Top with the remaining toast slices, pesto-sides down. Slice the sandwiches in half
to serve.