Tomato and Pesto Sandwiches | RICARDO

Ingredients

• 4 cups (120 g) fresh basil, lightly packed
• 1/4 cup (30 g) pine nuts, toasted
• 1/4 cup (18 g) Parmesan cheese, grated
• 1 garlic clove, chopped
• 2 tbsp (30 ml) lemon juice
• 1/4 cup (60 ml) olive oil
• 4 small ciabatta loaves or panini rolls
• Olive oil, for brushing
• 2 tomatoes, thinly sliced
• 1 ball (9 oz/250 g) mozzarella di bufala or mozzarina cheese, drained and cut into 4 or 8 slices