Ingredients

• 2 tablespoons olive oil , divided
• 0.75 cups diced tomato
• 1 tablespoon drained capers
• 1 pinch red pepper flakes
• 0.5 teaspoons balsamic vinegar
• 4 slices sourdough bread
• 0.25 cups prepared pesto
• 1 , 6 ounce
• sea salt and coarsely ground pepper to taste

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
2. 2 Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
3. 3 Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

Nutrition per serving