Preheat oven to broil.

Cut ciabetta buns in half.

Place buns on to a cookie sheet.

Put into the oven for 3 minutes.

Take out of oven.

Pour 1 tablespoon olive oil onto each bun half.

Place 3 mozzarella slices each onto 4 bun halves.

Bake in oven for 7 minutes, or until the cheese is melted.

Take buns out if the oven.

Pour 1 tablespoon pesto each onto remaining 4 bun halves.

Cut tomatos into thin slices.

Lay three tomatos on top of the melted mozzarella halves.

Repeat with other buns.

Put one pesto half on top of one mozzarella half.

These are great with tomato soup.

You can also add fresh basil or spinach for some leafyness.

Enjoy!