• 1/3 cup prepared pesto
• 1 loaf ciabatta bread (about 1 pound), halved crosswise and lengthwise
• 2 medium tomatoes, sliced thin and salted
• 8 ounces fresh mozzarella, sliced thin
• 8 slices thick-cut fried bacon (optional)

Heat a large skillet or griddle over medium-low heat. Spread pesto over all 4 bread slices. Top each piece with a portion of tomatoes and cheese; lay optional bacon over bottom slices. Place on warm griddle and cook until bread is crisp and golden and cheese melts, about 5 minutes per side.