Ultimate Caprese Sandwich

2 ciabatta rolls

1 Tbsp. extra-virgin olive oil

1 large clove garlic, peeled

2 Tbsp. mayonnaise

2 Tbsp. prepared basil pesto

6 slices fresh mozzarella

1 large ripe tomato, sliced

Kosher salt and ground black pepper, to taste

1 Tbsp. balsamic vinegar

1 cup baby arugula

1/2 cup sliced pickled spicy peppers (such as Mama Lil’s brand)

1. Slice the ciabatta rolls in half, and place cut side up on a sheet pan. Brush each half with olive oil. Broil the ciabatta rolls until lightly toasted, and just beginning to turn golden brown. Remove from the oven, and immediately rub each toasted half with the garlic clove. The garlic will begin to lightly grate down and leave subtle garlic flavor in the crusty ridges of the rolls. 
2. While the rolls cool slightly, combine the mayonnaise and pesto in a small bowl until smooth. Spread each half of the ciabatta rolls with 1/4 of the pesto-mayo mixture. 
3. Next, add an even layer of mozzarella slices on the bottom half of the roll (this was about 3 slices for me). 
4. Top the mozzarella with tomato slices (again, this was about 3 for me). Sprinkle the tomato slices with salt and pepper, to taste. 
5. Drizzle the tomatoes with balsamic vinegar. 
6. Add about 1/2 cup of fresh baby arugula on top of the dressed tomatoes. 
7. Arrange about 1/4 cup of sliced pickled spicy peppers (more or less, to taste) on the arugula. 
8. Place the top half of the ciabatta roll on top, slice in half, and serve immediately!
9. These sandwiches do store well in the refrigerator overnight. Prepare the sandwich as directed, then wrap tightly in plastic wrap, and refrigerate overnight. Serve the next day, and enjoy!