Ingredients:

  • 1 loaf (340g) ciabatta bread, sliced lengthwise
  • 8 oz (225g) fresh mozzarella, sliced into 1/4 inch rounds
  • 1 medium (170g) heirloom tomato, thinly sliced
  • 6 fresh basil leaves
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 cup (60g) sundried tomatoes in oil, drained and finely chopped
  • 1 tbsp (15g) mayonnaise
  • 1 tsp (5ml) lemon juice
  • 1 pinch black pepper
  • 2 tbsp (30ml) balsamic glaze
  • 1/4 tsp (1g) flaky sea salt

Instructions:

  1. Slice the heirloom tomatoes and lay them on a paper towel. Sprinkle with flaky sea salt and let sit for 5 minutes, then gently pat the tops dry to remove excess moisture.
  2. In a small bowl, mash the chopped sundried tomatoes into the mayonnaise and lemon juice until a coarse paste forms. Season with black pepper.
  3. Spread a generous layer of the sundried tomato sauce on the bottom half of each ciabatta slice.
  4. Layer the mozzarella slices first to create a moisture barrier, followed by the salted and patted fresh tomato slices, and then the fresh basil leaves.
  5. Drizzle the balsamic glaze directly onto the basil leaves before topping with the second slice of bread.
  6. Brush the exterior of the bread with olive oil and grill in a panini press or cast iron skillet until the bread is mahogany-colored and the cheese is melted.