Open-faced Tomato, Mozzarella Pesto Sandwiches

I love anything with fresh mozzarella. It is one of my favorite foods and I make as many dishes as I can with it. So when I was watching Ina the other day and she made these, I immediately got started on making them. They made for a perfect lunch! This makes a ton so cut it back as necessary. I included the entire recipe.



8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves

Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.


One Comment on “Open-faced Tomato, Mozzarella Pesto Sandwiches”

  1. Joelen says:

    This looks so refreshing and beautifully colorful!

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