4 small loaves of bread
a ball of buffalo mozzarella
3 ripe figs
12 leaves of basil
4 tsp of thick pesto (a little less if very oily)
Preheat the oven to 430.
Slice the loaves open. Slice the mozzarella. Wash and quarter the figs. Rinse and pat dry the basil leaves. Spread the top half of each loaf with a teaspoon of pesto. On the bottom half of each loaf, lay a fourth of the mozzarella. Sprinkle with salt and pepper. Add three fig quarters and three basil leaves. Put the tops back on.
Transfer the sandwiches into a baking dish, and put it into the oven for about ten minutes, until they are heated through and the bread starts to get crispy.
Let rest on the counter for a couple of minutes, and serve.
from Zucchini and Chocolate.