Watch the Full Step-by-Step
Servings: 2
INGREDIENTS
- 1 baguette, split lengthwise and then crosswise
- ¼ cup pesto
- 8 ounces/225 grams fresh mozzarella, sliced
- 2 tablespoons olive oil, divided
- ½ teaspoon coarse salt
- 1 cup arugula
- 2 tablespoons balsamic glaze
- 1½ cups cherry tomatoes
- 2 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
INSTRUCTIONS
- Heat the oven to 375°F/190°C.
- On a sheet pan, toss the tomatoes, garlic, olive oil, oregano, and salt. Roast until softened and lightly blistered, about 15 minutes.
- Spread pesto on one cut side of the baguette and layer with mozzarella. Drizzle the remaining olive oil over the other half and sprinkle with coarse salt.
- Add the roasted tomatoes, arugula, and balsamic glaze. Close the sandwich, press gently, and slice.