6 tablespoons
basil pesto, homemade or store-bought
2 tablespoons
mayonnaise
4 (4-inch)
focaccia squares, sliced in half (we also love using ciabatta or baguette)
8 ounces
fresh mozzarella, sliced
2
roma tomatoes, sliced
1 cup
fresh arugula
12
large fresh basil leaves
Balsamic glaze, for serving
Extra-virgin olive oil, for drizzle
Flakey salt, to taste
Freshly cracked black pepper, to taste
Ingredients
6 tablespoons
basil pesto, homemade or store-bought
2 tablespoons
mayonnaise
4 (4-inch)
focaccia squares, sliced in half (we also love using ciabatta or baguette)
8 ounces
fresh mozzarella, sliced
2
roma tomatoes, sliced
1 cup
fresh arugula
12
large fresh basil leaves
Balsamic glaze, for serving
Extra-virgin olive oil, for drizzle
Flakey salt, to taste
Freshly cracked black pepper, to taste
Method
In a small bowl, combine the pesto and mayonnaise.
Spread the pesto mayonnaise on each of the cut sides of the bread, then evenly top half of the bread slices with mozzarella, tomatoes, arugula, and basil. Drizzle with the balsamic glaze and olive oil and season with salt and pepper to taste. Top with the remaining bread and serve.
