Ingredients:

  • 1 ciabatta roll (approx. 6 oz / 170 g), sliced lengthwise
  • 2 tbsp (30 ml) basil pesto
  • 1 tbsp (15 ml) extra virgin olive oil
  • 4 oz (113 g) fresh mozzarella cheese, sliced into 1/4-inch rounds
  • 1 medium (5 oz / 140 g) heirloom tomato, sliced
  • 4-6 large fresh basil leaves
  • 1/4 tsp (1.5 g) flaky sea salt
  • 1/4 tsp (1.5 g) freshly cracked black pepper
  • 1 tbsp (15 ml) balsamic glaze

Instructions:

  1. Slice the ciabatta roll in half.
  2. Slice the tomatoes into uniform rounds. Place them on a paper towel, sprinkle with a pinch of salt and freshly cracked black pepper, and let sit for 5 minutes.
  3. Pat the tops of the tomatoes dry with another paper towel to remove the released water.
  4. Spread a generous layer of basil pesto on both the top and bottom interior sides of the ciabatta.
  5. Layer the fresh mozzarella slices on the bottom half.
  6. Place the tomato slices over the mozzarella.
  7. Top with fresh basil leaves and a drizzle of balsamic glaze.
  8. Close the sandwich and brush the exterior top and bottom with olive oil.
  9. Heat a skillet over medium heat.
  10. Place the sandwich in the pan. Use a heavy press or another heavy skillet to weigh the sandwich down.
  11. Grill for 2-3 minutes per side until the bread is mahogany-colored and the mozzarella is visibly softening.