Crab and Roasted Cherry Tomato Sandwich

Serves 1
 
6 inch baguette
10 cherry tomatoes (sun gold is the best!)
1 tsp olive oil
pinch of salt
3 slices fresh mozzarella (or whatever cheese you prefer)
1/2 cup fresh lump crab
handful of fresh baby spinach
1 Tbsp mayo
1 Tbsp sun-dried tomato pesto
 
Preheat oven to 400 degrees. Coat cherry tomatoes with olive oil and sprinkle with salt. Spread out on a baking sheet and roast for 20 minutes, or until skin breaks and they look wrinkled.
 
Slice bread in half lengthwise. On one side, spread mayo, on the other spread pesto (or whatever tasty spread you have on hand). Add roasted cherry tomatoes to the side of the sandwich with the pesto, smooshing them down a little. Top with crab and slices of mozzarella. Stick back in the oven for another 5-10 minutes, keeping the sandwich open-faced (so that the mayo side gets all nice and toasty and cheese gets melty. Remove from oven and add spinach. Close sandwich, slice in half, and enjoy!