Pesto, Tomato, and Mozzarella Sandwich

• 6 cups Basil Leaves (more If Needed!)
• 1/4 cups Rougly Chopped Raw Almonds (can Sub Pine Nuts, Walnuts, Or Pecans)
• 13 cups Shredded Parmesan Cheese
• 1/4 teaspoons Salt
• 1 clove Garlic, Peeled
• 1 cup Olive Oil (more If Needed For Consistency)
• 4 whole Ciabatta Rolls, Crisped In Oven According To Package Directions, Then Cooled And Sliced In Half
• 1 whole Large Tomato, Sliced Thick
• 4 ounces, weight Fresh Mozzarella, Thickly Sliced

1. To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender.
2. Use a microplane zester to grate in the garlic clove (or use a garlic press).
3. Turn the machine on and drizzle in the olive oil until totally incorporated.
4. Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs.
5. Set aside or refrigerate until needed.
6. To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll.
7. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella.
8. Top with the other ciabatta halves and serve immediately!
9. * Can press sandwiches in a panini press if preferred!

basil, walnuts, parmesan cheese, salt, clove garlic, olive oil, ciabatta rolls, tomato, mozzarella

Taken from tastykitchen.com/recipes/main-courses/pesto-tomato-and-mozzarella-sandwich/ (may not work)