Tomato & Mozzarella with Pesto Mayo on Ciabatta

Okay, it doesn't get much simpler than a sandwich for dinner, and this is a go to for dinner or lunch in my house. I buy the frozen ciabatta rolls and heat them according to the package instructions.  The last ones I got were rosemary & olive oil flavored, and they were delicious. You can change these up by using heirloom tomatoes, provolone cheese, and by adding herbs such as fresh basil or even some chives.  The key here is to use good, fresh cheese in the deli portion of the market.

Tomato & Mozzarella with Pesto Mayo on Ciabatta:
3 Roma tomatoes
1 ball fresh Mozzarella cheese
2 T prepared pesto**
1/2 cup mayonnaise
6 ciabatta rolls (fresh or frozen)

Heat ciabatta rolls until halfway done per package instructions.  Meanwhile, slice tomato and mozzarella into 1/4 inch slices.  Mix
pesto & mayo together in small bowl.  Cut ciabatta rolls in half and spread mayo mixture onto each side.  Place two slices of tomato on one side and one slice of Mozzarella on the other of each roll.  Place open faced ciabatta rolls back into oven to roast tomatoes and melt the cheese (about 5-7 minutes.)  Press the tomato side and the Mozzarella side of each roll together and slice in half.

Serve with Cape Code Kettle Style Potato Chips

**You can make your own pesto by blending 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2-4 garlic cloves, and 1/2 tsp salt in the food processor until smooth.  At the end, stir in 1/2 cup Parmesan cheese.

Happy Cooking!

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