"I try to keep my son Miles’ menus straightforward—but with a twist. Here's one of his favorites: fresh heirloom tomatoes sliced thick, with buffalo mozzarella and a touch of fresh pesto. If he happens to trade what I made for him when he gets to school, it’s a great way to break the ice with the girls!"
1. Slice the piece of baguette open but leave one side attached to form a hinge.
2. Cook the bacon over low heat until crispy, slice the tomato and mozzarella.
3. Combine the pesto with the mayo and smear it on the bottom of the sandwich.
4. Layer the romaine spear followed by the tomato, bacon and mozzarella. Season with salt and pepper and wrap in parchment paper.