• Wash and dry produce.

• Slice tomato and mozzarella into 1⁄4-inch-thick rounds. Season tomato with salt and pepper. Halve ciabattas; toast until golden if desired.

• In a small bowl, combine pesto and mayonnaise; spread onto cut sides of ciabattas. Fill with tomato, prosciutto, and mozzarella.

• Halve sandwiches on a diagonal, divide between plates, and serve.