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Mozzerella, tomato and pesto on sun-dried tomato bread

As you probably will have noticed from my previous sandwich recipes, I’m very much a carnivore (and pescivore). Unless a sandwich is meaty or fishy I’m unlikely to make it, or choose it off the shelf. I did manage a vegetarian Christmas day dinner last year, which was tasty, but had to eat two Big Macs on Boxing Day to make up for the lack or meat. That’s the kind of guy I am. So you’ll understand that for me to write about this sandwich must mean it’s seriously delicious!

Cut two slices from a fresh loaf of sun-dried tomato bread – if you don’t have this then a white seeded bloomer will do fine. Then add a thin spread of mayonnaise and some fresh green pesto on both sides. Slice some buffalo mozzarella and a good, firm vine tomato and layer on top. Then finish with a sprinkle of black pepper and a handful of basil leaves. The fresher the ingredients you use, the better this sandwich will taste – simple as that.