Almost exactly a year ago, I made a Panzanella salad from tomatoes, bread basil and mozzarella. Last weekend, amidst cooking and photographing recipes for Robyn Webb, I needed a quick lunch and decided to make a sandwich from the same ingredients you find in a panzanella salad.
Alas, I had no basil. What I did have, however, was leftover garlic scape pesto.
This is definitely not a recipe, but just an idea.
Toast a few slices of bread, spread each slice with garlic scape pesto, place slices of fresh tomatoes and mozzarella in-between the bread slices.
This was a great summery sandwich that took just a few minutes to prepare. You can make multiple variations: use roasted peppers instead of tomatoes, use any other type of cheese, use regular pesto instead of garlic scapes.