Mediterranean Sandwich Recipe

Prepare bread

If you prefer the bread toasted, preheat a skillet over medium heat. Spread the cut sides of the ciabatta with softened butter mixed with crushed garlic (optional). Toast cut sides in the skillet until lightly golden, 1–2 minutes. If not toasting, simply split the loaf and lay cut sides up.

Slice tomatoes and mozzarella

Slice the ripe tomatoes into 1/4-inch (6 mm) thick rounds. Drain the buffalo mozzarella and slice into similar-thickness rounds. Pat both lightly with paper towel to remove excess moisture to prevent a soggy sandwich.

Season tomatoes

Arrange tomato slices in a single layer on a plate and sprinkle evenly with 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper to draw out flavor.

Assemble base

Spread 2 tablespoons of basil pesto evenly over the bottom half of the ciabatta. Drizzle 1/2 tablespoon extra-virgin olive oil over the pesto layer (this helps distribute flavor).

Layer cheese and tomatoes

Place a layer of buffalo mozzarella slices over the pesto so they overlap slightly. Top the cheese with the seasoned tomato slices in a single layer.

Add greens and basil

Scatter the arugula evenly over the tomatoes, then tuck fresh basil leaves among the arugula for pronounced basil flavor.

Finish and dress

Drizzle the balsamic glaze (about 1 tablespoon) over the arugula and basil. Sprinkle the remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper evenly over the top to taste. If you used less or more pesto, adjust seasoning as needed.

Close and serve

Place the top half of the ciabatta over the layered filling and press gently to compact. Using a serrated knife, cut sandwich into 2–4 portions. Serve immediately so the mozzarella is at cool-room temperature and the greens stay crisp.

To make individual sandwiches, divide ingredients between two smaller rolls. For a lighter version, use half the pesto and add a squeeze of lemon over the arugula. Add thinly sliced prosciutto for a non-vegetarian option.