Pesto, Tomato, Mozzarella Sandwich
6 cups basil leaves (more if needed)
1/4 cup roughly chopped almonds (can also use pine nuts, walnuts or pecans)
1/3 cup shredded parmesan cheese
1/4 tsp salt
1 clove garlic, peeled
1 cup olive oil (more if needed for consistency)
4 whole ciabatta rolls, crisped in the oven according to package directions, then cool and slice in half
1 large tomato, sliced thick
4 oz fresh mozzarella, thickly sliced (dont skimp on cheapo mozzarella, get the good fresh stuff)
To make pesto, add the basil, almonds, parmesan and salt to the bowl of a food processor or a blender. Chop garlic finely and put in processer. Turn machine on and drizzle slowly the olive oil in until totally incorporated. Check the consistency of the pesto, then add either more olive oil or more basil leaves if needed. Set aside or refrigerate until needed. To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella. Top with the other ciabatta half and serve immediatly. EnJOY!
