Ingredients:

  • 2 slices of bread (crusty Italian bread, ciabatta, or sourdough recommended)
  • 4 oz (115g) fresh mozzarella, sliced into ¼-inch (6mm) thick rounds
  • 1 large ripe tomato, sliced into ¼-inch (6mm) thick rounds
  • 6-8 fresh basil leaves
  • 2 tablespoons pesto (store-bought or homemade)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Optional: Balsamic glaze or reduction for drizzling (about 1 teaspoon)

Instructions:

  1. Spread pesto evenly on one side of each slice of bread.
  2. On one slice of bread, layer mozzarella slices, then tomato slices, then basil leaves. Season with salt and pepper.
  3. Drizzle olive oil over the tomato and basil.
  4. Drizzle balsamic glaze or reduction over the filling, if using.
  5. Place the second slice of bread on top, pesto-side down. If desired, press the sandwich in a panini press or skillet over medium heat for 2-3 minutes per side, or until the bread is golden brown and the mozzarella is slightly melted.
  6. Cut the sandwich in half and serve immediately.