Roast Tomato and Mozzarella Sandwich with Basil and Pesto Recipe

Ingredients

• 250g (9oz) red & yellow cherry tomatoes, some halved
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 2 slices thick granary bread
• 100g (4oz) mozzarella, torn
• 2 tbsp pesto
• small handful picked basil leaves

Method

1. Preheat the oven to 200C/180C fan/400F/Gas 6. Place the cherry tomatoes on a baking tray and drizzle with the oil and balsamic vinegar. Roast for 15 mins until soft & beginning to break down.

2. Preheat the grill to medium/high. Toast the granary bread until golden on both sides. Spoon over the cherry tomatoes and scatter with the mozzarella. Return to the grill until melted & bubbling.

3. Drizzle with the pesto and scatter over the basil leaves to serve.