A favorite salad get its turn in a sandwich.
Ingredients
- olive oil: 2 Tbsp (divided)
- tomato: 0.75 cup (diced)
- capers: 1 Tbsp (drained)
- pinch red pepper flakes: 1 piece
- balsamic vinegar: 0.5 tsp
- slices sourdough bread: 4 piece
- prepared pesto: 0.25 cup
- mozzarella cheese: 1 pack (6 ounce pack, sliced)
- sea salt and coarsely ground pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
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Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
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Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.
