Ingredients:

  • 1 lb fresh focaccia bread
  • 1/2 cup basil pesto
  • 8 oz fresh mozzarella
  • 2 medium vine-ripened tomatoes
  • 2 cups baby arugula
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt

Instructions:

  1. Use a serrated knife to slice the 1 lb focaccia slab in half horizontally to create a top and bottom piece.
  2. Lay the thinly sliced vine-ripened tomatoes on a paper towel, sprinkle with 1/4 tsp sea salt, and let sit for 5 minutes to draw out excess moisture.
  3. Preheat the oven to the broil setting (high).
  4. Spread 1/2 cup basil pesto in a generous, even layer on both the top and bottom halves of the bread, ensuring it reaches the edges of the crust.
  5. Lay the 8 oz sliced mozzarella across the bottom half of the bread, overlapping the slices slightly to create a solid wall of cheese.
  6. Layer the dried tomato slices over the cheese, then top with 2 cups of baby arugula.
  7. Place the top half of the focaccia on the sandwich, lightly brush the top with 1 tbsp extra virgin olive oil, and sprinkle with 1/2 tsp dried oregano.
  8. Place the sandwich on a parchment-lined baking sheet and broil for 3–5 minutes, watching closely until the edges are mahogany-colored and the cheese is bubbling.
  9. Let the sandwich rest for 2 minutes to allow the cheese to set, then slice into four portions.