Ingredients:

  • 1 loaf (24 oz) ciabatta bread, sliced lengthwise
  • 1/2 cup basil pesto
  • 2 tbsp unsalted butter, softened
  • 12 oz fresh mozzarella cheese, sliced into 1/4 inch rounds
  • 3 large vine-ripened tomatoes, thinly sliced
  • 1 cup fresh basil leaves, whole
  • 2 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the tomatoes and lay them on a paper towel for 5 minutes. Sprinkle with sea salt and black pepper to draw out excess moisture. Note: This prevents a soggy sandwich.
  2. Slice the fresh mozzarella into even 1/4 inch disks to ensure consistent melting.
  3. Split the ciabatta loaf and spread a generous layer of basil pesto on both interior sides of the bread.
  4. Layer the mozzarella disks on the bottom pesto layer.
  5. Place the salted tomato slices over the cheese.
  6. Add whole basil leaves and a drizzle of balsamic glaze.
  7. Place a second layer of mozzarella over the tomatoes and basil.
  8. Spread another thin layer of pesto on the top bread slice and close the sandwich.
  9. Lightly butter the outside of the bread.
  10. Place the sandwich in a skillet over medium heat. Press down with a second heavy pan and grill for 3–5 minutes per side until the bread is mahogany colored and the cheese is oozing.