Tomato Pesto Sandwich

Ingredients

• 0.25 cup pine nuts
• 2 cloves garlic
• 2 cups basil leaves – packed
• 0.5 tsp fine sea salt – for pesto
• 0.5 cup extra-virgin olive oil – for pesto
• 0.5 cup Parmigiano-Reggiano cheese – finely grated
• 4 rolls ciabatta rolls – split
• 2 tbsp extra-virgin olive oil – for brushing bread
• 1 pound tomatoes – cored and sliced 0.25-inch thick
• 12 ounces fresh mozzarella – sliced 0.25-inch thick
• 0.25 tsp fine sea salt – for seasoning
• 0.25 tsp black pepper – freshly ground

Instructions

1. Lightly toast the pine nuts in a dry skillet over medium heat, stirring, until fragrant and just golden, 2–3 minutes; transfer to a plate to cool.
2. Make the pesto: In a food processor, pulse the cooled pine nuts and garlic until finely chopped, 6–8 pulses. Add the basil leaves and 0.5 tsp fine sea salt, then with the machine running, stream in 0.5 cup extra-virgin olive oil until smooth. Add the finely grated Parmigiano-Reggiano and pulse to combine; taste and adjust if needed.
3. Prep the sandwich components: Split the ciabatta rolls, slice the tomatoes and fresh mozzarella 0.25-inch thick.
4. Heat a panini press to medium-high, or set a large skillet over medium heat. Brush the cut sides of the split ciabatta rolls with 2 tbsp extra-virgin olive oil.
5. Assemble: Spread a generous layer of pesto on the cut sides of each roll. Layer the sliced fresh mozzarella, then the sliced tomatoes. Season the tomatoes evenly with 0.25 tsp fine sea salt and 0.25 tsp freshly ground black pepper. Close the sandwiches.
6. Cook the sandwiches in the press until the bread is crisp and the cheese just begins to melt, 3–5 minutes; or in the skillet, cook 3–5 minutes per side, pressing with a weight, until golden and warmed through.
7. Let rest 1 minute, then cut and serve. Offer extra pesto at the table if you like.