Persian-ish Noon-Panir Caprese Sandwich

Mozzarella, Persian pesto, tomato and basil. Inspired by the Caprese x noon panir sabzi — a simple, beloved staple in Iranian homes made with herbs, cheese, bread, and nuts. This is our sandwich take on the classic. You can also try it in person at Café Joon.

Ingredients

• 2 slices sourdough or ciabatta

• 2–3 slices fresh mozzarella

• 2–3 slices ripe tomato

• 4–5 fresh basil leaves

• handful of rocket

• 2 tablespoons Persian pesto (recipe below)

• 2 tablespoons dill pickle whipped feta (recipe below)

• Butter or olive oil (optional, for toasting)

Method

1. Spread the whipped feta on one slice of bread and the Persian pesto on the other.

2. Layer on the mozzarella, tomato, basil and rocket.

3. Close the sandwich.

4. Optional but recommended: Brush the outside of the bread with olive oil or butter. Toast in a pan or grill press over medium heat until golden and melty, about 3–4 minutes per side.

5. Slice. Serve. Enjoy.

Persian Pesto
Ingredients:

• 50g walnuts

• 40g baby spinach

• 20g coriander (stems removed)

• 20g parsley (stems removed)

• 120ml extra virgin olive oil

• 10g garlic (about 3 cloves)

• 25g nutritional yeast

• 6g salt

Method:

1. In a food processor, combine the walnuts, spinach, coriander, parsley, and garlic. Pulse until coarsely chopped.

2. Add the nutritional yeast and salt.

3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth but still slightly textured.

4. Taste and adjust seasoning if needed.

Dill Pickle Whipped Feta
Ingredients:

• 150g block feta, drained

• 150g cream cheese

• 10g mustard

• 1 garlic clove

• 60g Persian pickles, chopped, washed and dried well

• 1 tablespoon dried dill

Method:

1. In a food processor, blend the feta, cream cheese, mustard, and garlic until smooth.

2. Add the chopped pickles and dill, then pulse a few times to combine — keep a little texture for bite.

3. Taste and adjust as needed.