Pesto Tartine

Pesto and tomato tartine

Introduction
This is our go-to, open-top pesto sandwich and it's about as Mediterranean as you can get. By relying on just a few ingredients, the quality of each one has to be as absolutely top-notch.

When serving this for friends we pull out all the stops and source buffalo mozzarella from Campania, our favourite 20-year aged balsamic vinegar from Moderna and plenty of the eye-wateringly expensive olive oil called La Vallee des Beaux which we strictly reserve for special occasions. Providing you invest in the best possible, in-season tomatoes though, supermarket sourced ingredients are perfectly acceptable.

Ingredients for one pesto and tomato tartine

Sourdough 1 generous slice
Heritage tomato x1
Pesto 50g
Mozzarella 100g
Balsamic vinegar as needed
Olive oil as needed
Sea salt flakes to taste
Pepper to taste

Method
Cut a 1-inch slice of sourdough, drizzle with olive oil and grill until just starting to colour, about 30-45 seconds.

Spread the pesto all over the bread, encouraging it to fill the gaps in the bread as you go.

Slice the mozzarella and lay it on top of the pesto, followed by a drizzle of balsamic vinegar.

Next, cut the tomato a into thick slices and layer on top of the mozzarella. 

Finally, drizzle with a little more oil and flake on some sea salt and plenty of freshly cracked black pepper.

Serving suggestions
Sweet potato fries
Homemade coleslaw
BBQ pulled pork
Pickles and onion rings
Simple green salad