If I’m being completely honest… I’m not the biggest tomato fan. Don’t come for me!! I’ll eat them, but I don’t crave them like some of you do. So how can it be that THIS is my all-time favorite sandwich? It’s more about the seeds than the flesh for me so I have found a few varieties of tomato that have smaller seed cavities and I use them. Then I can enjoy the sweet, acidic, sunshine-y goodness of a ripe summer tomato without being grossed out, lol!
I first had this sandwich in New York. I was skeptical at first because it looks so dry, but don’t let the tasted bread fool you! It is one of the sloppiest eating experiences I’ have ever enjoyed. The juice from the tomato, the unctuousness of the savory pesto mayo, the silkiness of the mozzarella… the bread HAS to be dry just to keep from disintegrating!
I serve it open-faced because the top bread tends to scratch the roof of my mouth, but if you like it with a top half, go for it. Either way I think you’ll love this warm, easy, fresh, delicious summer treat…
INGREDIENTS (makes 2 sandwiches)
- 2 slices Sourdough bread, sliced
- 1-2 large tomatoes
- 1 teaspoon kosher salt
- 1/3 cup mayonnaise
- 2 Tablespoons pesto (canned or fresh, it doesn’t matter)
- Fresh mozzarella cheese, sliced
- fresh basil leaves (optional)
Preheat over, air fryer or broiler to 400 degrees.
Using a sharp knife, slice up your tomato. You want four slices so slice them thin enough to make four. Set them on some paper towels and sprinkle both sides with some kosher salt. Set aside while you make the rest of the sandwich.
Cut the bread slices in half and toast in the toaster or oven. Mix up the mayonnaise and pesto, then spread LIBERALLY on the bread. This is what makes this sandwich great, people. Don’t skimp here 🙂
Arrange the sliced fresh mozzarella on top of the pesto mayo so it covers most of the bread. Pop them in the oven/air fryer and broil at 400 for a few minutes to warm up the cheese and toast the edges of the bread.
Plate the sandwich, top with your tomato slice and garnish with some fresh basil leaves – MMMMmmm!!
Art Farm Oregon 
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