A few slices of multi-grain bread
100 gm buffalo mozzarella
Blend basil leaves, cashews or pine nuts, olive oil, salt and pepper to taste (take 2:1 proportion of the leaves to the nuts. Store it for later)
Spread some of the pesto onto the multigrain bread slices.
Thinly slice up the tomatoes and mozzarella cheese.
Top the bread with tomato slices, and finish off with slices of mozzarella.
If desired, sprinkle some oregano over the cheese.
Top with another slice of bread.
Brush both sides of the bread with a little olive oil, and grill on a frying pan or in a griller, until the bread is crisp and golden.