Open-Faced Sandwich with Tomato, Mozzarella and Basil

• 8 medium tomatoes
• 16 ounces mozzarella cheese 3 fresh balls
• 4 loaf bread ciabatta buns, sliced in 1/2 lengthwise
• 1 cup basil pesto
• 1 x salt and black pepper
• 32 each basil leaves

1. Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4 inch thick slices.
2. Arrange the sliced ciabatta loaves on a work surface, and spread each half evenly with 2 tablespoons pesto.
3. Put 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper.
4. Top each sandwich with 4 basil leaves.
5. Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
6. Serve.

tomatoes, mozzarella cheese, bread, basil pesto, salt, basil

Taken from recipeland.com/recipe/v/open-faced-sandwich-tomato-mozz-51022 (may not work)