1 medium red heirloom tomato, sliced into thirds
1 medium yellow heirloom tomato, sliced into thirds
4 large leaves of fresh basil
2 high quality crusty sourdough rolls
4 very thin slices good quality Parmesan cheese
4 very thin slices prosciutto ham
2 tablespoons mayonnaise
2 pieces butterleaf lettuce
¾ cup balsamic vinegar
salt and pepper to taste
1 teaspoon olive oil
Cut sourdough roll in half lengthwise. Brush with olive oil and toast on top of your barbecue until lightly browned. Remove from heat.
In a small saucepan over medium high heat, reduce thte balsamic vinegar by two thirds. Set aside.
Season tomatoes with salt and pepper. Over high heat, place tomatoes on the barbecue and grill for one minute per side.
Spread mayonnaise over the bottom half of the sourdough rolls. Place lettuce, prosciutto, hot tomatoes, parmesan cheese and basil leaves on the bottom half of the roll. Drizzle with the balsamic reduction. Top with other half of the roll and serve.
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