Sándwich caprese a la parrilla con pesto

Ingredientes

• 1 ciabatta roll (approx. 6 oz / 170 g), sliced lengthwise
• 2 tbsp (30 ml) basil pesto
• 1 tbsp (15 ml) extra virgin olive oil
• 4 oz (113 g) fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1 medium (5 oz / 140 g) heirloom tomato, sliced
• 4-6 large fresh basil leaves
• 1/4 tsp (1.5 g) flaky sea salt
• 1/4 tsp (1.5 g) freshly cracked black pepper
• 1 tbsp (15 ml) balsamic glaze

Preparación

1. 1

   Slice the ciabatta roll in half.

2. 2

   Slice the tomatoes into uniform rounds. Place them on a paper towel, sprinkle with a pinch of salt and freshly cracked black pepper, and let sit for 5 minutes.

3. 3

   Pat the tops of the tomatoes dry with another paper towel to remove the released water.

4. 4

   Spread a generous layer of basil pesto on both the top and bottom interior sides of the ciabatta.

5. 5

   Layer the fresh mozzarella slices on the bottom half.

6. 6

   Place the tomato slices over the mozzarella.

7. 7

   Top with fresh basil leaves and a drizzle of balsamic glaze.

8. 8

   Close the sandwich and brush the exterior top and bottom with olive oil.

9. 9

   Heat a skillet over medium heat.

10. 10

    Place the sandwich in the pan. Use a heavy press or another heavy skillet to weigh the sandwich down.

11. 11

    Grill for 2-3 minutes per side until the bread is mahogany-colored and the mozzarella is visibly softening.