Toasted Heirloom Tomato Ciabatta Sandwich
What's better than a sandwich? This heirloom tomato sandwich with pesto aioli is crunchy, cheesy, and packed with fresh flavor.
Servings: 2 servings
Calories: 729kcal
Equipment
- cast iron pan
Ingredients
- 2 Ciabatta Rolls
- 1 large Heirloom Tomato thinly sliced
- 1 large Fresh Mozzarella Ball thinly sliced
- 2 tablespoon Pesto Aioli
- 2 tablespoon Butter
For the Pesto Aioli
- 1 ½ tablespoon Pesto
- ½ cup Mayonnaise
Instructions
- Slice the ciabatta rolls in half lengthwise
- Spread the aioli on both sides of the ciabatta rolls. Pat dry the tomatoes, then layer the heirloom tomato and mozzarella cheese onto the bread.
- Close the sandwich and place on a hot cast iron skillet, pressing down with a heavy plate to griddle both sides of the bread. Flip after 2-3 minutes or until the bread gets toasty and golden.
Notes
Keep the heat when toasting the bread on a medium heat. Lower heat gives the cheese time to soften without burning the bread.
Use enough of the pesto aioli to coat the entire surface of the ciabatta bread. Every bite gets flavor, and it helps keep the sandwich from feeling dry.
Remember to pat dry the tomatoes to absorb excess liquid. A quick blot with a paper towel helps keep the sandwich from getting soggy.
Nutrition
Calories: 729kcal | Carbohydrates: 32g | Protein: 8g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 973mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1677IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 1mg
