Ingredients:

  • 1 loaf (approx. 12 oz / 340g) Whole grain ciabatta or sourdough
  • 1 tbsp (15ml) Extra virgin olive oil
  • 4 oz (113g) Fresh mozzarella, sliced into 1/4 inch rounds
  • 1 medium (approx. 5 oz / 140g) Heirloom tomato, sliced thin
  • 1 handful (10g) Fresh basil leaves, washed and dried
  • 3 tbsp (45ml) Basil pesto
  • 1 tbsp (15ml) Balsamic glaze
  • 1 pinch (0.5g) Sea salt
  • 1 pinch (0.5g) Cracked black pepper

Instructions:

  1. Slice the ciabatta in half lengthwise.
  2. Pat the sliced heirloom tomatoes dry with a paper towel to remove excess moisture and prevent sogginess.
  3. Spread 1.5 tbsp (22.5ml) of pesto evenly across the bottom half of each bread slice.
  4. Layer the mozzarella slices over the pesto, then top with tomato slices and fresh basil leaves.
  5. Season the tomatoes with a pinch of sea salt and cracked black pepper.
  6. Heat 1 tbsp (15ml) of olive oil in a skillet over medium-high heat until it shimmers.
  7. Place the sandwiches in the pan and use a heavy press or another pan to weigh them down slightly.
  8. Sear for 2–3 minutes per side until the bread is mahogany-colored and the cheese begins to slump and bubble.
  9. Remove the sandwiches from the pan and drizzle the balsamic glaze over the top or inside.
  10. Slice diagonally with a serrated knife to maintain internal structure.