This tomato and arugula sandwich is a simple and delicious way to enjoy the fresh flavors of summer. It features juicy heirloom tomatoes, peppery arugula, creamy mozzarella cheese, and a zesty pesto mayo on a crusty baguette. You can make it ahead of time and pack it for picnics, potlucks, or lunches on the go. It’s a satisfying and healthy meal that everyone will love!
Ingredients
- 1 baguette
- 1/4 cup mayo
- 3-4 tablespoons pesto (store-bought or homemade)
- 8 ounces fresh mozzarella cheese, sliced
- 2-3 large heirloom tomatoes, sliced
- Salt and pepper, to taste
- A handful of fresh basil leaves
- Olive oil and balsamic vinegar or balsamic glaze, for drizzling
Instructions
- Preheat the oven to 375°F and cut the baguette in half lengthwise, leaving one side attached. Toast it in the oven for about 10 minutes, until lightly golden and warm. Don’t over-toast it or it will be too hard to bite.
- In a small bowl, stir together the mayo and pesto until well combined. Spread it generously over both sides of the bread.
- Layer the mozzarella cheese over the bottom half of the bread. Top with the tomato slices and season with salt and pepper. Add the basil leaves and drizzle with olive oil and balsamic vinegar or glaze.
- Close the sandwich and cut it into 5-6 pieces. Enjoy right away or wrap tightly and refrigerate for up to 2-3 days.
- Notes: You can use any kind of pesto you like, such as basil pesto or arugula pesto. You can also use different kinds of cheese, such as goat cheese or feta cheese. Feel free to add more veggies, such as roasted beets or grilled zucchini, for extra flavor and nutrition.
