1 1/4 cups (3 large) roma tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil, divided
2 teaspoon balsamic vinegar
1/4 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 tablespoon fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, split
1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded and divided
1/2 cup prepared pesto
1 pound Wisconsin Fresh Mozzarella Cheese, sliced into 32 slices
Preheat broiler. In medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.
Place ciabatta on a baking sheet cut sides up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup Wisconsin Asiago Cheese and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of Wisconsin Fresh Mozzarella. Divide tomato mixture evenly over cheese, and sprinkle with remaining Wisconsin Asiago cheese; serve.