The better the tomato, the better the sandwich.
Or if serving a large group, serve as an appetizer in smaller portions, like “finger sandwiches” – cutting them into 1 to 2-inch slices, skewer, and serve them on a large cutting board like we do in our catering business.
Always a hearty, popular crowd-pleaser!
- 1 crusty baguette
- 2–3 heirloom tomatoes
- 1–2 large mozzarella balls, sliced (optional)
- 2 handfuls baby arugula
- 10 basil leaves, stacked, rolled and sliced into ribbons
Arugula Pesto (makes one cup)
Make arugula pesto: Place everything in a food processor and pulse repeatedly, until uniformly combined, but not too smooth.
Slice baguette in half lengthwise. Toast a little if you like.
Spread with the arugula pesto.
Layer with tomatoes. Season with salt and pepper.
Add optional fresh mozzarella balls ( sliced).
Add arugula and basil ribbons.
Slice the baguette into 5- 6 pieces.
Feel free to sub avocado or goat cheese for the mozzarella.
The sandwich will keep up to 2 days wrapped up tightly in the fridge.
Keywords: tomato sandwich, arugula pesto sandwich, heirloom tomato sandwich