In the realm of sandwiches, complexity sometimes breeds messy. I prefer the simpler life of tastiness between bread (or rolls). A fresh tomato, creamy mozzarella, and tangy basil pesto make for a delicious meal in no time at all.
SOFTWARE
· 4 garlic sourdough rolls (yes, you can use whatever you want here)
· 1 large tomato (beefsteak is preferred), cut into slices
· 8 oz. mozzarella ball, cut into slices
· 4 T. basil pesto (you can absolutely make your own, but store bought is very acceptable)
· Freshly ground black pepper
METHOD
1. Split and lightly toast the rolls.
2. Spread 1 T. of the pesto on both halves of the roll.
3. Top with mozzarella slices, then a slice of tomato.
4. Season with the pepper.
5. Enjoy.
VARIANTS
As previously stated, you can use any hearty bread you like. Stay away from soft breads. The sandwich will get soggy. There are some great recipes out there for basil pesto, but it always seems to make so much. That’s why I option for the small jars I can get in the store.
