Heirloom Tomato & Mozzarella Sandwich

heirloom tomato and mozzarella sandwich with pesto and balsamic on ciabatta bread.

Crispy ciabatta bread with fresh pesto, sun dried tomatoes, mozzarella cheese, heirloom tomatoes and sweet balsamic glaze makes for the perfect summer sandwich.

Course Sandwich

Cuisine Italian

Prep Time 10

Cook Time 0

Servings sandwiches

Calories 526kcal

Author Kylie Mazon-Chambers

Ingredients

1 large heirloom tomato (or 2 medium heirloom tomatoes), sliced
1 tablespoon extra-virgin olive oil
Flakey sea salt, as needed
2 ciabatta rolls, sliced in half lengthwise
¼ cup pesto
¼ cup chopped, olive oil-packed sun dried tomatoes
4 ounces mozzarella cheese, thinly sliced
2 tablespoons balsamic glaze

US Customary - Metric

Instructions

Arrange the sliced tomatoes on a large plate or platter. Drizzle with olive oil and season with salt. Let sit for 5 to 10 minutes at room temperature to let the tomatoes marinate.
Toast or broil the ciabatta rolls until they are golden brown and crisp.
Spread about 2 tablespoons of the pesto on the bottom half of each roll. Top with the the sun dried tomatoes and slices of mozzarella. Layer the marinated tomatoes over the top.
Spread or drizzle the balsamic glaze on the top half of each of the sandwich rolls. Close the sandwiches and cut in half. Serve immediately.

Notes

Try swapping the fresh mozzarella for sliced, smoked mozzarella or even burrata for an added flavor profile.

Nutrition