Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::2
Yield::2 sandwiches
Ingredients
2 tablespoons olive oil, divided
¾ cup diced tomato
1 tablespoon drained capers
1 pinch red pepper flakes
½ teaspoon balsamic vinegar
4 slices sourdough bread
¼ cup prepared pesto
1 (6 ounce) package sliced mozzarella cheese
sea salt and coarsely ground pepper to taste
Directions
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.
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.
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.
Cook's Notes:
For a different flavor, use jarred roasted red sweet peppers in place of the tomato. Purchased pesto is fine here, but homemade is even better.
You can use white or wheat bread in place of sourdough.