Tomato Mozarella Sandwich Recipe

Tomato Mozarella Sandwich

Ingredients

Pesto Mayonnaise
• ½ cup Mayonnaise
• 3 teaspoons Basil Pesto
Oven Dried Tomatoes
• 3 each Vine ripe tomatoes
• 1 clove garlic, minced
• 2 teaspoons extra virgin olive oil
• Salt and freshly ground pepper to taste
Tomato Mozarella Sandwich
• 4 each Foccacia Rolls
• 16 ounces Fresh mozzarella cheese
• 4 teaspoons Pesto mayonnaise
• ¼ pound Fresh arugula

Instructions

Pesto Mayonnaise
1. In a small mixing bowl place mayo and pesto. Mix until well incorporated.
Oven Dried Tomatoes
2. Preheat oven to 200 degrees.
3. Wash tomatoes and dry well, remove core.
4. Slice tomatoes into ¾ inch slices and place on baking sheet.
5. Combine garlic and olive oil and brush tomatoes with it. Season to taste with salt and freshly ground pepper.
6. Roast for about 1 hour (note: tomatoes should be browned and juicy).
Tomato Mozarella Sandwich
7. Split foccacia bun.
8. Spread 1 teaspoon pesto mayonnaise on each bun bottom.
9. Place 1 ounce Arugula on top of mayo.
10. Arrange 3 slices mozzarella cheese and top with 2-3 oven dried tomato slices.