Open-Faced Tomato, Mozzarella and Basil Sandwich

  • 8 medium tomatoes
  • 3 (455g) balls fresh mozzarella
  • 4 loaves ciabatta, sliced in ½ lengthwise
  • 1 cup prepared pesto
  • 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.

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