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1
TO ROAST THE RADICCHIO: Adjust the oven rack to the middle position, and preheat the oven to 400 degrees.
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2
Cut each radicchio half into 5 wedges.
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3
In a cast-iron or other oven proof 10-inch skillet, combine 2 tablespoons of the olive oil and 2 teaspoons of the vinegar.
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4
Arrange the wedges of radicchio in the skillet in a concentric circle, and place a small piece of rosemary underneath and on top of each wedge.
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5
Drizzle the remaining olive oil and vinegar over the radicchio, and sprinkle over the salt.
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6
Cover with plastic wrap and then foil, and roast in the oven for 15 minutes.
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7
Remove the foil, puncture the plastic to allow the steam to escape, and remove the plastic.
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8
Turn the wedges of radicchio over, and on the stovetop, over medium heat, cook the radicchio about 35 minutes to caramelize slightly, being careful not to burn it.
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9
TO SOAK THE MOZZARELLA: Bring it to room temperature and slice into 1/2-inch-thick slices.
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10
Pour warm salted water over the cheese to cover, and allow to sit a few minutes, until softened.
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11
Drain the slices on paper towels.
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12
Grill the bread (see Notes, below).
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13
Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal.
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14
Place the slices on serving plates, garlic side up.
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15
FOR THE PESTO: Preheat the oven to 325 degrees.
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16
Spread the pine nuts on a baking sheet, and toast in the oven for about 8-10 mnutes, until lightly browned.
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17
using a mortar and pestle, pulverize the pine nuts, garlic, basil, and salt into a smooth paste.
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18
(If you don't have one, finely chop the ingredients and smash them with a knife to puree.)
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19
Slowly drizzle in the olive oil, and add the Parmesan, mixing well to incorporate.
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20
Season with lemon juice and salt to taste, just before serving.
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21
TO ASSEMBLE THE SANDWICHES: Arrange 2 or 3 slices of mozzarella over each half-slice of bread, and spoon about a tablespoon of pesto over the cheese.
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22
Arrange the radicchio over the pesto and drizzle with olive oil.
