Ingredients:

  • 2 slices sourdough or ciabatta (approx. 56g)
  • 1 tbsp extra virgin olive oil or salted butter
  • 3-4 oz fresh mozzarella, sliced into 1/4 inch rounds
  • 1 medium heirloom tomato, sliced (approx. 140g)
  • 6-8 large fresh basil leaves
  • 1 tsp flaky sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp balsamic glaze
  • 1 tbsp basil pesto

Instructions:

  1. Slice the heirloom tomatoes into thick rounds. Place them on a paper towel, sprinkle with sea salt, and let them sit for 5 minutes to draw out excess moisture, then gently pat the tops dry.
  2. Heat a skillet over medium heat. Brush the exterior of the bread slices with olive oil or butter.
  3. Grill each slice of bread until it reaches a mahogany-colored, shattering crust.
  4. Remove bread from heat and immediately spread a thin layer of pesto on the interior side of each slice to create a moisture barrier.
  5. Start by placing fresh mozzarella slices on the bread to protect it. Layer the seasoned tomato slices over the cheese, followed by the fresh basil leaves.
  6. Drizzle the balsamic glaze over the fillings and assemble the sandwich.