2 slices ciabatta bread (or focaccia or other artisan bread)
2 slices ripe tomato
2 slices fresh mozzarella cheese (1 ounce)
1 handful baby arugula
1 handful basil leaves
2 to 3 tablespoons pesto aioli
For the pesto aioli (makes 10 tablespoons)
1 medium garlic clove
1 cup loosely packed fresh basil
½ cup shredded Parmesan cheese
½ tablespoon fresh lemon juice
⅛ teaspoon kosher salt
½ cup high quality mayonnaise
Direction :
Make the pesto aioli: In a food processor, blend the garlic until roughly chopped. Add the basil, Parmesan cheese, lemon juice, salt and mayonnaise. Blend until a smooth, creamy sauce forms. (Store leftovers refrigerated for 2 weeks.)
Season the tomato slices with a pinch of salt. On each slice of bread, slather the pesto aioli. Build the sandwich by layering half the arugula and basil, the tomato slices, mozzarella slices, more arugula and basil, and then the aioli-slathered bread. Enjoy immediately, or wrap and refrigerate until serving.
