These sandwiches are no-doubt-about-it, finger lickin’ tomato-licious. In my house, we have them about once a week from the minute heirlooms show up at the farmers market to the very sad minute they disappear.
It being summer—at least that’s my excuse—sometimes I skip the bacon, but they’re 92% as good without. And sometimes we do shaved Parmesan instead of mozzarella. But we never do without peak season tomatoes, really good bread, some kind of cheese, pesto, plenty of salt and pepper, and lots of napkins. Those are all absolutely key.
Serves 4
- Four 4-inch squares focaccia bread, split, 4 ciabatta buns, split, or 8 slices sourdough or brioche bread
- 1/2 cup basil pesto
- 2 cups loosely packed arugula leaves (about 1 ounce)
- 8 slices thick-cut bacon, cooked
- 3/4 to 1 pound heirloom tomatoes, cored and sliced
- 1/4 small red onion, thinly sliced
- Salt, ideally flaked sea salt
- Pepper, ideally freshly ground
- 8 ounces fresh mozzarella cheese, sliced
If you like, lightly toast the focaccia, ciabatta, or sliced bread.
Arrange the bread on a work surface, cut side up if using focaccia or ciabatta, and spread with the pesto. Top half of the bread with the arugula, bacon, tomatoes, and onion. Generously sprinkle with salt and pepper, then add the cheese. Top with the remaining bread, cut the sandwiches in half, and serve.
