Caprese sandwiches

To make pesto mayo, you can certainly swirl some prepared store-bought pesto into your mayo, but if you’d like to make your own, in a blender or food processor, blend together 1 clove of garlic minced by itself in the processor first and then add to it 1 cup mayo, ½ cup fresh basil leaves, and ¼ cup grated parmesan. Blend until smooth. Makes one cup; save the remainder for other meals.

I recommend choosing an interesting bread such as a country Italian, a rosemary or Kalamata sourdough, or a nice rustic multi-grain.

Toast the bread, spread the pesto mayo on your toast, layer your ingredients, drizzle with the balsamic vinegar, add salt and pepper to taste, and serve.

For meat lovers, a nice option is to add a layer of dry-cured salami, prosciutto, capicola, or soppressata and/or some sliced banana peppers.