Ingredients :
- For the pesto aioli:
- 1/2 cup mayonnaise
- 2 tablespoons homemade pesto or store-bought
- 1 1/2 teaspoons lemon juice
- 1 small clove garlic grated
- Salt and freshly ground black pepper
- For the sandwiches:
- 6 ciabatta rolls halved
- 3/4 cup olive oil
- 1 cup arugula or spinach
- 1 pound fresh mozzarella cheese sliced 1/4-inch thick
- 3 medium tomatoes sliced 1/4-inch thick
- 1 cup fresh basil leaves
- balsamic vinegar
Directions :
- To make the pesto aioli:
- In a small bowl, whisk together mayonnaise, pesto, lemon juice, and garlic. Season to taste with salt and pepper. Set aside.
- To assemble the sandwiches:
- Brush cut sides of ciabatta rolls with olive oil (I use about 1 tablespoon per half). In a nonstick skillet over medium-high heat, and working in batches, place the ciabatta halves cut-side down and toast until golden brown, about 3 to 5 minutes.
- Spread pesto aioli on both sides of the toasted rolls. Add ¼ cup arugula to each sandwich. Add a layer of mozzarella slices, followed by tomato slices.
- Top each roll with 4 to 5 basil leaves. Drizzle balsamic over tomatoes, if desired, and sprinkle with salt and pepper.
