Ingredients

• 2 ciabatta*
• extra virgin olive oil
• 1 tomato
• 1 ball of mozzarella (125 g)
• a few basil leaves

Pesto

• basil or arugula, 1 cup of leaves
• 1/3 clove garlic
• 25 g pumpkin seeds or pine nuts
• 1 tablespoon grated Parmesan
• 50 ml extra virgin olive oil
• salt and freshly ground pepper to taste

Preparation

1. Pesto: grind all ingredients in a mortar or blend with a hand blender (small pieces of ingredients should remain). Season with salt and pepper.
2. Cut ciabatta lengthwise in half. On one half, arrange tomato and mozzarella slices in an overlapping pattern, season with salt and pepper, sprinkle with basil leaves. Brush the other half with pesto (keep unused pesto in the refrigerator).
3. Fold the ciabatta together and place in a toaster for about 2 minutes or until the cheese melts and the bread becomes crispy on the outside.