Ingredients (serves 2)
- 2 tomatoes, cut in half
- rapeseed or olive oil
- sea salt
- 4 slices of whole grain bread (about 35 g per slice)
- 20 g Dijon mustard
- 125 g fresh Mozzarella, sliced
- freshly ground pepper
Heat oven to 100°C. Put the tomato halves, juicy side up, on oven tray lined with baking sheet. Drizzle with oil and salt. Let bake for 3 – 4 hours in the middle of oven.
Lay the slices of bread onto a flat surface and spread all 4 with mustard. Add a layer of mozzarella on 2, then 2 tomato halves on each. Sprinkle with pepper. Place bread slices, the ones with only mustard, spread-side down on top of the sandwiches. Heat a frying pan at medium to high heat with a thin layer of oil. Press the sandwiches slightly and place in the frying pan. Cook until golden on both bottom and top. Use a lid or some aluminum foil to capture the heat so the cheese melts. Serve with pesto:
- 15 g pine nuts
- 20 g fresh basil
- 1/2 dl cold pressed rapeseed oil (or extra virgin olive oil)
- 1/4 clove garlic, pressed
- 10 g grated parmesan
- sea salt and freshly ground black pepper
Heat a frying pan at medium heat, add pine nuts and cook until golden, while stiring. Let cool before you continue. Put into a food processor with basil, oil and garlic. Process until you have the desired consistency, some like it smooth while some like it somewhat chunky. Turn out into a bowl, add parmesan and season with salt and pepper.
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