Ingredients:

  • 1 lb ciabatta or baguette, sliced lengthwise
  • 2 tbsp extra virgin olive oil
  • 12 oz fresh mozzarella cheese, sliced into 1/4 inch rounds
  • 3 large heirloom tomatoes, sliced
  • 1/2 cup basil pesto
  • 1 bunch fresh basil leaves
  • 1 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Slice the tomatoes and mozzarella. Place tomato slices on a paper towel and gently pat the tops to remove excess liquid.
  2. Season the prepared tomato and mozzarella slices lightly with sea salt and black pepper.
  3. Brush the cut sides of the ciabatta with olive oil.
  4. Place the bread face-down in a skillet over medium heat or under a broiler until deep golden brown and firm.
  5. Spread a generous layer of pesto on the bottom half of the toasted bread.
  6. Layer the ingredients in the following order: mozzarella, tomato, fresh basil leaves, and balsamic glaze.
  7. Top with the second piece of toasted bread and press down gently to set the layers.