Caprese Sandwich

Ingredients

• 16 ounces tomatoes – sliced 0.25 inch thick
• 0.75 tsp fine sea salt
• 4 rolls ciabatta rolls
• 3 tbsp extra-virgin olive oil
• 12 ounces fresh mozzarella – sliced 0.25 inch thick
• 1 cup fresh basil leaves – loosely packed
• 0.5 tsp black pepper – freshly ground

Instructions

1. Slice the tomatoes 0.25 inch thick, lay them on paper towels, and season evenly with the fine sea salt; let stand 10 minutes to draw off excess moisture.
2. Split the ciabatta rolls and toast the cut sides in a dry skillet or under a broiler until lightly crisp, 2–3 minutes.
3. Brush the cut sides with the extra-virgin olive oil, letting it soak in to form a moisture barrier.
4. Arrange the fresh mozzarella in an even layer on the bottom halves.
5. Add the fresh basil leaves, then grind the black pepper over the top, and finish with the drained slices; cap with the top halves and press gently.
6. Rest 2 minutes for juices to settle, then slice and serve.