Caprese Ciabatta Sandwich
1 piece fresh Mozzarella
1 cup Arugula
1 tb Balsamic Vinegar
2 tb Olive Oil
1 Heirloom Tomato
2 Cups Basil
2 tb Pine Nuts
2 tb Parmigianino Reggiano
1 Loaf Ciabatta Bread
-Make your pesto. In a food processor, combine basil, pine nuts, and Parmigianino. Add Olive Oil until slightly chunky. Season with salt and pepper.
-Slice Tomatoes and Mozzarella into equal slices, about ½ inch.
-Dress Arugula with vinegar and olive oil, salt and pepper.
-Slice bread into 2 inch slices.
Make sandwich. Spread 1 tb pesto on a slice of bread, and layer tomatoes and mozzarella, two times. Add a little arugula, and top with another piece of bread. Repeat until everything used.