Heirloom Tomato Sandwich With Basil Mayonnaise

Directions

1. First, make the mayonnaise. Blanch 1/4 c. fresh basil leaves in salted boiling water, then shock in cool water. Pat dry (Thomas said this helps basil stay green). Puree basil in blender with 2 Tbsp. toasted pine nuts and 1 Tbsp. chopped garlic. Drizzle in 1/4 c. extra virgin olive oil and continue to blend. Season with salt and pepper, then stir into 1 c. mayonnaise. Refrigeratetill ready to serve.
2. To make sandwiches, lightly grill or possibly toast slices or possibly halves of sturdy bread (Thomas used olive panini). Spread with 1 Tbsp. mayonnaise, then layer with 3 or possibly 4 slices different colored heirloom tomatoes and sprinkle with salt. Top with 4 thin slices fresh mozzarella, 3 or possibly 4 more slices tomato, dash salt, then 3 thinly sliced basil leaves. Drizzle with extra virgin olive oil. If sandwiches are too thick, remove some bread to hollow out rolls.