1. Slice tomatoes thin, sprinkle with salt and press between two paper towels to remove excess moisture.
2. Spread pesto on both pieces of bread and then layer mozzarella, tomato, salt and pepper, and more mozzarella (so the tomato is sandwiched between mozz).
3. Heat a skillet over medium low heat and coat the pan with olive oil; cook until bread is golden brown and cheese is starting to melt and then add more oil, flip and toast the other side of the sandwich - enjoy!
