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Ingredients
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Sandwich
Optional spreads & add-ins
Method
Preparation
Slice ciabatta and mozzarella
Cut the ciabatta loaf horizontally to create top and bottom pieces. If the loaf is very thick, split so each sandwich will have about 1" thickness per side. Slice the fresh mozzarella into 1/4"–1/3" rounds; drain and pat dry on paper towels to remove excess moisture.
Slice tomatoes
Slice the tomatoes into 1/4" rounds. If tomatoes are very juicy, place slices on a paper towel and lightly salt to draw out excess moisture for 5 minutes, then blot off any liquid.
Assemble
Lightly oil and season tomatoes
Arrange tomato slices in a single layer on a small plate. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently or turn slices so seasoning is even.
Prepare ciabatta face(s)
If using butter or oil to toast, spread the butter or brush 1 tablespoon olive oil over the cut faces of the ciabatta. If using pesto, spread about 1 teaspoon pesto on one or both cut faces, depending on preference.
Layer sandwich
On the bottom half of the ciabatta, place a single layer of seasoned tomato slices, overlapping slightly. Top the tomatoes with mozzarella slices, also slightly overlapping. Tuck fresh basil leaves between and on top of the mozzarella so the flavor is distributed.
Finish with glaze and seasoning
Drizzle the balsamic glaze evenly over the mozzarella and basil (about 1 tablespoon total). Sprinkle remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper lightly over the top if desired.
Toast / Serve
Toast option (recommended)
Preheat a skillet over medium heat or heat a panini press. If using a skillet: place the assembled sandwich open-faced and press the top half down; cook 2–3 minutes per side pressing gently with a spatula or a heavy pan until the bread is golden and the mozzarella begins to soften but not fully melt (adjust time to prefered melt). If using a panini press: close and press for 2–4 minutes until golden and warmed through. Remove and let rest 1 minute, then slice into portions.
No-toast option
Serve the sandwich cold or at room temperature. Close the sandwich and press lightly, then slice.
Serve
Cut the ciabatta into 2–4 servings (depending on appetite). Serve immediately so bread stays crisp and cheese is at its best texture.