Ingredients:

  • 2 large squares focaccia bread
  • 2 tsp extra virgin olive oil
  • pinch of salt
  • 2 tbsp basil pesto
  • 1 tbsp balsamic glaze
  • 4 oz fresh mozzarella
  • 1 large heirloom tomato
  • 0.5 cup fresh arugula

Instructions:

  1. Slice the bread. Use your serrated knife to cut the focaccia squares horizontally. Keep your hand flat on top of the bread to ensure an even cut.
  2. Prep the surface. Place the halves crumb side up on your baking sheet and brush with 2 teaspoons of olive oil and a pinch of salt.
  3. Initial toast. Broil the bread for about 2 minutes until the edges are mahogany colored and the center is firm.
  4. Add the cheese. Layer 4 ounces of fresh mozzarella onto the bottom half of each sandwich.
  5. The big melt. Return the pan to the broiler for 60 to 90 seconds until the cheese is velvety and just starting to bubble.
  6. Dry the tomatoes. While the cheese is working, slice the heirloom tomato and press the slices firmly between paper towels.
  7. Apply the pesto. Remove bread from the heat and spread 2 tablespoons of pesto on the top halves.
  8. Final assembly. Layer the dried tomato slices and arugula over the melted cheese.
  9. The finishing touch. Drizzle the balsamic glaze over the greens.
  10. Close it up. Press the top half down firmly so the pesto and glaze mingle with the warm cheese.