4 ciabatta rolls (4 oz. each), split and toasted
2 tablespoons extra-virgin olive oil
1 pound water-packed mozzarella, sliced
3 large, ripe heirloom tomatoes, sliced
Coarse sea salt and pepper
Leaves from 1/2 bunch fresh basil
Brush cut sides of rolls with oil. Lay cheese on bottoms of rolls, top with tomato slices, then sprinkle with salt and pepper. Lay basil leaves over tomatoes. Put tops on sandwiches and cut them in half if you like.