Cut the baguette into 3 to four inch long sections and then slice each section in half and lightly brush the inside of the bread with olive oil and grill on medium-high heat for approximately 3 to 4 minutes, or until the bread is lightly toasted and has grill marks. Remove and set aside.
Brush both sides of the tomatoes with a light coating of olive oil and grill for approximately 2 minutes per side, or until they begin to soften and have grill marks. Remove from the grill and set aside.
Heat a small skillet on medium-high heat. When the pan is hot add the remaining olive oil. When the oil is hot add the shallots and cook for approximately 7 to 10 minutes, stirring frequently. They should be nicely browned and crispy. Remove from the pan and put on a plate lined with a paper towel to absorb any excess oil.
Spread a liberal amount of pesto on the bottom piece of bread, add a slice or two of tomato, basil leaves, mozzarella, and shallots. Top with the top layer of bread and enjoy!
Notes
If you can’t find Miyoko’s mozzarella you can make your own. Click the first link in the instructions to get the recipe.
Feel free to substitute your favorite pesto recipe if you like.
You can use fresh tomato slices if you don’t want to grill them.
Feel free to make larger sandwiches if you don’t want to make minis.