Persimmon Tomato Mozzarella Sandwich by Sepps

Ingredients

• 2 slices sourdough bread
• 4 oz (1/2 cup) fresh mozzarella, sliced or torn
• 1 medium ripe tomato, thinly sliced
• 1 small ripe fuyu persimmon, thinly sliced
• 1/4 cup fresh basil leaves, packed
• 2 tbsp shelled pistachios, roughly chopped
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste

Instructions

1. Lightly toast the sourdough bread slices in a toaster or pan until golden and crisp, about 2-3 minutes.
2. Drizzle one side of each toasted sourdough slice with extra virgin olive oil.
3. Arrange the fresh mozzarella slices over one piece of bread.
4. Layer the sliced tomato and persimmon over the mozzarella.
5. Top with fresh basil leaves and chopped pistachios.
6. Season generously with sea salt and freshly ground black pepper, then place the second slice of sourdough on top to complete the sandwich. Serve immediately.