Bacon and Roasted Tomato Sandwich with Fresh Mozzarella and Pesto
Delicious sandwich packed with bacon, roasted tomatoes, fresh mozzarella, pesto, and balsamic dressed arugula on warm sourdough bread
Ingredients
- 8 slices sourdough bread or other bread warmed
- 1 package of bacon cooked - I use the oven for this
- 1 package fresh mozzarella I used the log form so I could slice into thin slices
- 1 container roasted tomatoes or make your own, instructions below
- 1 container pesto or make your own, see my recipe on the site
- arugula
- good balsamic
- salt and pepper
For the roasted tomatoes:
- 24 oz ripe cherry tomatoes
- 1/4 cup olive oil
- 1/2 tsp dried thyme
- salt and pepper to taste
- chopped garlic or balsamic to add if you like
Instructions
- For the tomatoes: preheat oven to 400 and add the ingredients in a baking dish, tossing with salt and pepper and thyme. Roast for 45-60 minutes until they are roasted and delicious. Cool and store in the fridge if you have extra. If adding garlic, do not leave out at room temp, as garlic in oil needs to be refrigerated.
- Warm the bread and on one side stack the arugula tossed in a little balsamic, layer on the mozzarella and sprinkle with some salt. Add a layer of pesto over this, and then your roasted tomatoes. Place your bacon on top and add the top piece of bread. Slice in half and serve.
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