Drizzle olive oil evenly over the cut sides of the bread, letting it soak slightly into the surface.

Layer fresh basil leaves directly onto the bread to create a protective barrier that helps prevent sogginess.

Add slices of mozzarella, arranging them evenly so each bite has creamy coverage.

Place tomato slices on top, ensuring they are juicy but not overly wet.

Sprinkle chopped sun-dried tomatoes for a deeper, slightly tangy flavor boost.

Season lightly with salt and black pepper to enhance the natural flavors.

Close the sandwich and press gently so the layers hold together without squeezing out the fillings.

Slice in half and serve immediately while the bread is still crisp and fragrant.