1 slice ciabatta loaf, 2½ – 3 inches thick
3 tablespoons Fresh Basil Pesto
2 slices heirloom tomato
salt & pepper to taste
2 slices fresh mozzarella (about 2½ ounces)
2 slices red onion
2 teaspoons extra virgin olive oil
Cut the slice of ciabatta horizontally, creating a top and bottom. Spread pesto on top and bottom. To build sandwich, place two slices of tomato side by side on bottom and add salt and pepper to taste. Top tomato slices with two slices of mozzarella, then two slices of red onion. Drizzle with extra virgin olive oil and then place top over all. Heat a sauté pan and lightly toast sandwich on both sides. Cut in half and serve. Makes 1 sandwich
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.