Tomato Basil and Mozzarella Sandwich

I made this DELICIOUS sandwich the other night as a way to use up leftover Pesto Chicken. (I scooped up the leftover tomatoes and used them in this sandwich.)

The sandwich was filling but not heavy, and it tasted like something you would order at a small trendy restaurant or coffee shop.

Serve this with homemade sweetened mint iced tea for a great summer treat.

I've made this sandwich two different ways (sauteed and un-sauteed tomatoes) and I will give directions on how to make both.

The Recipe

Serves: 1 Cook time: 10-15 minutes

Ingredients

1 sub roll, sandwich roll, or a 5 inch piece of French Bread, sliced lengthwise

2 slices of mozzarella cheese (I used the regular kind but feel free to experiment with fresh mozzarella!)

1/2 cup baby spinach

1 cup cherry tomatoes (about 12-13), halved and sprinkled with salt and pepper

1 T pesto (you can make your own with this recipe here)

2 T olive oil

1 clove garlic, minced

Instructions

1. Drizzle 1 T of olive oil on your roll and toast in a pan on the stove over medium heat until golden brown. Remove from heat and set aside.

2. In the same pan oven medium heat, add the additional 1 T olive oil, tomatoes, and minced garlic and saute until warm, about 5-7 minutes. (Feel free to omit sauteing and use fresh tomatoes)

3. On your roll, layer mozzarella cheese, spinach, tomato mixture, and pesto. Enjoy!

Note: If you prefer a warm sandwich, microwave cheese on your toasted bun for about 25 seconds. Then continue layering sandwich.