Instructions: First, make the mayonnaise. Blanch 1/4 cup fresh basil leaves in salted boiling water, then shock in cold water. Pat dry (Thomas said this helps basil stay green). Puree basil in blender with 2 tablespoons toasted pine nuts and 1 tablespoon minced garlic. Drizzle in 1/4 cup olive oil and continue to blend. Season with salt and pepper, then stir into 1 cup mayonnaise. Chill until ready to serve.

To make sandwiches, lightly grill or toast slices or halves of sturdy bread (Thomas used olive panini). Spread with 1 tablespoon mayonnaise, then layer with 3 or 4 slices different colored heirloom tomatoes and sprinkle with salt. Top with 4 thin slices fresh mozzarella, 3 or 4 more slices tomato, dash salt, then 3 thinly sliced basil leaves. Drizzle with olive oil. If sandwiches are too thick, remove some bread to hollow out rolls.

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