3 Tbsp SOOC Red Apple Balsamic
6 Tbsp SOOC Garlic Olive Oil
1 cup Basil leaves
2 Tbsp Parmesan Cheese, grated
2 Tbsp Walnuts, chopped
¼ tsp SOOC Himalayan Pink Sea Salt
¼ tsp Black Pepper
4 slices Sourdough Bread
12 Slices fresh Mozzarella
2 Campari Tomatoes, sliced
In a shallow dish, place the tomato slices in a single layer and pour 2 Tbsp Red Apple Balsamic on top. Sit aside to let marinate.
In a food processor or blender, combine 3 Tbsp Garlic Olive Oil, basil, parmesan cheese, walnuts, ⅛ tsp Himalayan Pink Sea Salt, and a pinch of black pepper to taste. Pulse to blend. You may need to add more Garlic Olive Oil, 1 Tbsp at a time to reach a smooth consistency.
In a pan over medium heat, drizzle the remaining 3 Tbsp Garlic Olive Oil. Spread a tablespoon of the pesto on one side of 2 slices of bread. Place 1 slice of bread in the pan pesto side up, along with another slice of bread (without pesto).
In the pan, start laying your sandwich. Layer 3 slices of fresh mozzarella on top of the pesto, followed by slices from 1 tomato, and 3 more slices of mozzarella. Place the other slice of bread on top of the sandwich, toasted side to the mozzarella.
Gently press down on the sandwich with a spatula, and cover with a lid. Cook 3 minutes before flipping the sandwich to the other side and cooking for another 3 minutes, until the cheese is melted. Reduce heat as needed to make sure the bread doesn't burn.
Remove from the pan and repeat with the second sandwich.
Cut sandwiches in half, drizzling the remaining Red Apple Balsamic over the top and lightly sprinkle with a pinch of Himalayan Pink Sea Salt. Serve by itself or dip in tomato soup!
** Freeze remaining Pesto for future use in your next pasta sauce or soup recipe!