Yield: 6 sandwiches
Firm, fresh tomatoes, cored 1 1/2 lb.
Semolina bread 12-in. loaf 1
Mozzarella cheese 1 lb.
Fine cornmeal 1/2 cup
Garlic salt 1 tsp.
Ground black pepper 1/2 tsp.
Olive oil 1/4 cup
Prepared pesto 1/2 cup
Basil 12 leaves
Bacon, cooked 12 slices
Slice tomatoes into 12 1/2-in slices. Cut bread diagonally into 12 slices; toast. Cut mozzarella into 12 1/4-in. slices.
In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip tomatoes in mixture, coating both sides; shake off excess.
In large skillet, heat oil over medium- high heat until hot; pan-fry tomato slices until browned, about 2 minutes per side. Remove; drain on paper towels.
Spread each bread slice with pesto; arrange mozzarella slices on 6 of bread slices; top each with 2 tomato slices, 2 basil leaves and 2 bacon slices. Top with remaining bread.