Yield: 6 sandwiches
Firm, fresh tomatoes, cored – 1 1/2lb.
Semolina bread – 12-in. loaf
Mozzarella cheese – 1 lb.
Fine cornmeal – 1/2 cup
Garlic salt – 1 tsp.
Ground black pepper – 1/2 tsp.
Olive oil – 1/4 cup
Prepared pesto – 1/2 cup
Basil – 12 leaves
Bacon, cooked – 12 slices
- Slice tomatoes into 12 1/2-in slices. Cut bread diagonally into 12 slices; toast. Cut mozzarella into 12 1/4-in. slices.
- In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip tomatoes in mixture, coating both sides; shake off excess.
- In large skillet, heat oil over medium- high heat until hot; pan-fry tomato slices until browned, about 2 minutes per side. Remove; drain on paper towels.
- Spread each bread slice with pesto; arrange mozzarella slices on 6 of bread slices; top each with 2 tomato slices, 2 basil leaves and 2 bacon slices. Top with remaining bread.