Ingredients:

  • 8 oz fresh mozzarella, sliced into 1/4 inch rounds
  • 2 large heirloom or beefsteak tomatoes, sliced into thick rounds
  • 0.5 cup fresh basil leaves
  • 2 tbsp balsamic glaze
  • 4 tbsp basil pesto
  • 4 thick slices artisan sourdough bread
  • 2 tbsp mayonnaise
  • 1 pinch flaky sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Lay the tomato slices on a double layer of paper towels. Sprinkle lightly with sea salt and let sit for 5–7 minutes. Flip and pat the tops dry to remove excess moisture.
  2. Spread 1 tablespoon of basil pesto on the interior side of all four bread slices.
  3. Layer mozzarella slices on the bottom bread pieces. Top with the prepared tomatoes, fresh basil leaves, and a drizzle of balsamic glaze. Place another layer of mozzarella over the basil to act as a 'glue' before adding the top bread slice.
  4. Spread a thin, even layer of mayonnaise on the exterior bread surfaces to ensure a superior Maillard reaction and even browning.
  5. Heat a heavy-bottomed skillet or cast iron pan over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes per side, using a heavy press or second skillet to compress the panini until the bread is golden brown and the cheese is fully melted.