heirloom tomato and mozzarella sandwich with pesto and balsamic recipe from cooking with cocktail rings

Heirloom Tomato & Mozzarella Sandwich

This sandwich is among my favorites for a hot summer day when heirloom tomatoes are at their peak. I top crispy ciabatta bread with fresh pesto, sun dried tomatoes, mozzarella cheese, heirloom tomatoes and sweet balsamic glaze. It’s based off of a sandwich that I used to get from Malibu Kitchen. It’s a small gourmet sandwich shop and bakery in the Malibu Country Mart that serves great comfort food as well as great sandwiches, something that is hard to come by in Malibu. Over the years the owner has developed a reputation akin to Seinfeld’s soup Nazi; he will refuse service to anyone on a phone. There are plenty of stories about the eccentric owner, I chalk some up to urban legend, but the fact remains – the food is good and people go back.



2 ciabatta rolls, sliced in half lengthwise

¼ cup pesto

¼ cup chopped olive oil-packed sun dried tomatoes

4 ounces mozzarella cheese, thinly sliced

1 large heirloom tomato, sliced

Kosher salt, to taste

2 tablespoons balsamic glaze



Toast the ciabatta rolls until they are golden brown and crisp.

Spread about 2 tablespoons of the pesto on the bottom half of each roll. Top with the the sun dried tomatoes and slices of mozzarella. Season the tomatoes with salt then layer them on the sandwiches. Spread 1 tablespoon of the balsamic glaze on the top half of each of the sandwich rolls.

Close the sandwiches and cut in half. Serve immediately.


Makes 2 sandwiches. 



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