METHOD:

• Preheat the oven to 180 degrees Celsius. Lay the tomatoes on a baking tray lined with baking paper, and cover them with the oil, balsamic and seasoning. Once the oven is ready, place the tomatoes in for 20-30 minutes, or until juicy and blistered. Set aside.
• Place the pine nuts on a dry baking tray and into the oven for 3-5 minutes. Too much longer and the pesto will be darker in colour, although still delicious. Place the pine nuts straight into a bowl to stop them cooking on the residual heat of the oven tray, and allow to cool slightly.
• To make the pesto, place all the ingredients for it into your food processor, and blend until your desired consistency is achieved. If you store the leftovers in an airtight container, they last for at least a week. Unsure if I'm legally permitted to suggest longer but I've probably kept a batch for longer than that, just.
• Use your sandwich press, if you're using one, to toast the individual slices of bread before assembly. If not, heat a pan with a SMALL knob of butter and salt, and cook the pieces over a medium heat, on all sides. The idea is to create crunch and crumb, not make it soggy, so use heat and butter accordingly, turning the heat up if necessary, and making sure not to overcrowd the pan, which will make the bread soggy. If you're using a small pan, toast the bread in batches.
• Once the bread is ready, layer the toastie ingredients onto it. If you're using mozzarella, it's a good idea to place it down first or last, so it's close to the heat source. Burrata is often best in the middle, so the cream doesn't soak straight into the bread and make it soggy. Add the remaining ingredients, and season lightly with salt and pepper before closing the lid.
• Cook using your preferred method until the cheese has melted or is done to your liking.