Ingredients:

  • 1 loaf (approx. 12 oz / 340g) Ciabatta or sourdough, sliced lengthwise
  • 2 tbsp (30ml) Extra virgin olive oil
  • 2 tbsp (30g) Basil pesto
  • 2 large (approx. 10 oz / 280g) Heirloom tomatoes, sliced ¼ inch thick
  • 8 oz (225g) Fresh mozzarella cheese, sliced
  • 12-15 large Fresh basil leaves
  • ½ small (approx. 30g) Red onion, thinly shaved
  • 1 tbsp (15ml) Balsamic glaze
  • ½ tsp (3g) Flaky sea salt
  • ¼ tsp (1g) Freshly cracked black pepper

Instructions:

  1. Heat a skillet over medium heat with a drizzle of olive oil. Toast the ciabatta slices until the edges are mahogany-colored and the center is golden.
  2. While the bread is still hot, spread a thin layer of pesto or a brush of olive oil on both interior sides to create a moisture barrier.
  3. Lay tomato slices on a paper towel, sprinkle with a pinch of salt, let sit for 2 minutes, then gently pat the tops dry.
  4. On the bottom slice of bread, layer the shaved red onion first, followed by the fresh mozzarella slices.
  5. Place the patted-dry tomato slices over the mozzarella and top with a generous layer of whole basil leaves.
  6. Drizzle the balsamic glaze directly onto the basil and season with sea salt and black pepper.
  7. Press the top slice of bread firmly onto the sandwich and slice diagonally with a serrated knife.