Tomato, Basil & Whipped Pesto Ciabatta

The trick in these griddled sandos is a whipped pesto cream — basil, toasted pine nuts and soft cheese beaten together until it spreads like butter. It goes edge to edge on thick ciabatta, then gets layered with torn mozzarella and thick slices of ripe tomato so the whole thing eats like a caprese that has been through a hot pan. Serve with herb salad in a sharp lemon-Dijon dressing; dinner lands in 25 minutes.