Courgette caprese ciabatta

Make a lunch to be proud of with these courgette caprese veggie sandwiches, packed with mozzarella, fresh pesto and tomatoes

4 tbsp extra virgin olive oil
1 courgette , finely sliced – a mandoline works well
1 garlic clove , finely sliced
½ red chilli , finely sliced
½ lemon , zested and juiced
handful of basil leaves , ½ finely sliced
2 ripe vine tomatoes at room temperature, sliced
2 individual or 1 long ciabatta baguettes (olive ciabatta work nicely), split through the middle
2 tbsp fresh pesto , vegetarian if needed
1 mozzarella or burrata, drained

Warm the olive oil in a deep frying pan and fry the courgettes over a medium heat with a good pinch of salt for 5-7 mins until softened. Stir in the garlic and chilli, and fry for 3-5 mins until fragrant. Remove from the heat. Stir in the lemon zest and juice and finely sliced basil, tip into a bowl and leave to cool to room temperature. Will keep chilled for five days, but serve at room temperature for the best flavour.
Put the tomato slices on a plate in a single layer. Season with salt and leave for at least 10 mins to help them release some water and concentrate their flavour. Heat a little of the flavoured oil from the courgette bowl in a non stick frying pan (or the pan you used for the courgettes), and fry the bread cut-side down until golden.
Spread the pesto on the base of the bread. Top with the mozzarella slices or burrata torn over and spread over with the back of a spoon. Season. Add the salted tomato slices to the top sides of the bread and season with black pepper. Tuck a few basil leaves in with the tomatoes.
Spoon the courgettes over the burrata with a generous helping of the lemony olive oil. You may not need all the courgette but it should be generously piled up. Sandwich together and cut in half to serve.