Here's a variation on a classic theme. Take the famous mozzarella, tomato and basil salad from the Island of Capri and put the ingredients between two pieces of bread. Pop it into a sandwich press, and you have a yummy sandwich!

Serves 6

Ingredients

• 4 cups basil leaves, washed and spun dry
• 3 cloves garlic, finely minced
• 4 to 6 tablespoons pine nuts, toasted
• 1/3 cup olive oil
• ¾ cup grated Reggiano Parmigiano (SLT note: substitute your favorite parmesan cheese)
• Salt and freshly ground pepper
• 6 pieces of focaccia, 4-inches square, halved across
• 1 pound fresh cow's milk mozzarella, thinly sliced
• 18 thin slices fresh tomato
• Salt

Procedure

1. Place the basil leaves, garlic, pine nuts and olive oil in a blender or a food processor and blend at high speed until smooth. Stop and scrape down the sides. Add parmesan and pulse a few times to make a good thick paste. Season with salt and pepper.
2. Heat an electric panini press or a cast-iron ridged grill.
3. Place the top and bottom pieces of focaccia on a work surface with the cut side up in a single layer. Spread all of the pieces with the pesto, dividing evenly. Divide the mozzarella into two piles. Using one pile, evenly distribute the mozzarella onto the top of half of the focaccia. Place three slices of tomato on top of the cheese (for each sandwich). Season with salt. Top each sandwich with the remaining cheese, distributing evenly. Cover the sandwich with the remaining piece of focaccia.
4. Place the focaccia sandwiches in the panini press and heat them until golden on the outside and the cheese has melted, 2 to 4 minutes. If you do not have an electric panini press, place the focaccia sandwiches on a preheated cast-iron ridged grill, covered with a heavy frying pan to weigh down the sandwich. When the focaccia sandwich is golden on one side, turn the sandwich and continue until it is golden on the second side and the cheese is melted.