Halve the tomatoes, remove the core and stem and cut into large cubes.
Cut the ciabatta open like a bread roll, brush generously with pesto on one side and drizzle a little olive oil on the other.
Cut the mozzarella into slices.
Cover the pesto side of the bread with plenty of mozzarella. Season the mozzarella with pepper and a little salt.
Gratinate the ciabatta half with the mozzarella in the oven (above) until golden. When the cheese has the first light color, also place the other half of the bread in the oven so that it is toasted a little.
Remove both halves of the bread, place the tomato pieces on the cheese, fold them up and cut into two pieces.
I only roughly estimated the amount of tomatoes and mozzarella, it also depends on the size of the bread and personal preferences. If you want, you can spice it up with garlic.
It was one of the most popular snacks in a pub where I used to be a waiter, enjoy it!
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