Preheat oven to 350°F.

In a shallow baking dish, place the tomatoes. Immerse them in olive oil, ensuring that the tomatoes are completely covered. Sprinkle salt and bake in the oven for about 30 minutes, or until the tomatoes are tender, hot, and bubbling.

Remove from the oven and set aside.

Line a sheet pan with parchment paper. Place the bacon flat, in one layer, on the sheet pan. Cook in the oven for 15 to 20 minutes, or until the bacon reaches your preferred crispiness. Set aside.

Lightly toast the bread. Add the mozzarella cheese, about 4 ounces on one side of each sandwich, and toast in the oven or in a toaster oven for about 3 to 5 minutes, or until the cheese is melted and bubbly. Remove from the oven.

Spread the pesto on the plain side of the bread then layer  several tomatoes from the tomato confit, bacon, and basil leaves on top. Season with salt and drizzle a bit of balsamic reduction. Enjoy!

Make the Pistachio Pesto:

In a food processor, pulse the raw pistachios until coarsely chopped. Add the basil, parsley, and garlic and pulse until mixed well.

With the motor running, slowly add the olive oil, about one-third at a time, and process until combined well. Add the lemon juice, salt, and pepper and pulse until combined well.

Note: Store in an airtight container in the refrigerator for up to 2 weeks.