Recipe sent to us by CSA member Karen A.

One of our members sent me a note about how much she loved the Eggplant Stacks Along with her note was this reminder of how delicious Tomato Sandwiches can be, particularly when you take advantage of  the basil in the shares.  Thanks, Karen, for the note!

Grill a slice of French bread on both sides in olive oil in a heavy skillet. Slice a tomato and grill on both sides. Spread pesto on the grilled bread (or use several basil leaves), top with a slice of mozzarella and the grilled tomatoes slices. 

And as a little reminder here is a pesto recipe that includes parsley which keeps your pesto fresh and bright green!  This recipe is courtesy of Matteo Mistura @ the Food Network

2 cups Basil Leaves

1/2 cup fresh Parsley leaves

1/4 cup grated Parmigiano-Reggiano

1/2 cup Olive Oil

4 Garlic cloves

1/4 cup Pine Nuts

Salt

Using a pestle and mortar, combine the basil and parsley and crush until a paste starts to form.  Add the rest of the ingredients and continue to crush until a cream paste has formed.  Or cheat and use your food processor like I do, although I hear the mortar/pestle way makes a far superior pesto!