Tomato Mozzarella Panino

This is my favourite sandwich. I think it is the German bastard child of classic Italian flavours. It is a very popular sandwich flavour around Munich eateries, sandwich shops and bakeries, and while it's generally Italian, mixing mayonnaise in with the pesto seems a little Northern-European to me. But then again, maybe I think of it that way just because I always ate it in Munich and thus will always mentally associate it with Munich and Germany.

The important thing about making this sandwich, though, is that  you use the right, authentic ingredients. If you try to make this sandwich in a dinner roll, I will not be the same sandwich. The key to making this sandwich is using real ciabatta bread, which has a distinctly chewy texture which heats very well with tomatoes and cheese. The other key ingredient that may seem banal is the cheese. You can use North American "mozarella," but it really is better, and especially more European if you use fresh mozzarella cheese, which is a light, soft cheese sold in a brine.



Ingredients: (for 1 sandwich)
1 long ciabatta bun
1 ball, fresh mozzarella cheese, sliced
1 tomato, sliced
1 tbsp pesto, mixed with 3 tbsp mayonnaise

Directions:

1. Slice open the ciabatta bun, spread both sides with the pesto-mayonnaise, and put the tomatoes on one side of the bun, and the cheese on the other.
2. Put the sandwich, open-faced, in the oven, under the broiler and heat until the cheese is melted, but not brown.
3. Remove the sandwich from the oven, fold closed, and enjoy!