Open Caprese Sandwich

With fresh sourdough, roasted cherry tomatoes, buffalo mozzarella, Basil Pesto, a drizzle of extra virgin olive oil and easy homemade pickled red onions, a sandwich can reach levels of greatness.

Ingredients

2 slices fresh sourdough bread
8-10 cherry tomatoes
Olive oil
40-50 g Buffalo mozzarella
1-2 Tbsp Pesto Princess Basil Pesto
Salt
Pepper

For the pickled red onions

½ red onion, finely sliced
125 ml white wine vinegar
1½ tsp salt
1 tsp castor sugar

How to

For the pickled red onions, combine the salt, sugar and vinegar and whisk until the salt has dissolved. Pour this liquid over the onions and cover until required. This should be made at least an hour in advance but can be made up to three days ahead and kept in the fridge.
Preheat the oven to 200°C. Place the cherry tomatoes on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper and roast for 10-15 minutes.
Lightly toast the sourdough bread before brushing with olive oil.
Layer the mozzarella, roasted tomatoes and lashings of Pesto Princess Basil Pesto on the toasted sourdough before drizzling generously with olive oil and seasoning with salt and pepper.