Printer-friendly versionIngredients
OPEN-FACED PANINI
2 long baquettes or narrow Italian loaves of bread
2-4 tablespoons Raineri Extra Virgin Olive Oil, Gold Foil
4 ounces Bufala Mozzarella
3 very ripe large tomatoes
Handful fresh basil leaves
Slice the baguettes or loaves of bread in half lengthwise. Sprinkle the halves lightly with olive oil. Slice the tomatoes into medium-thick slices; slice the mozzarella. Working quickly, layer the bread with cheese, then tomatoes, and then a few leaves of basil. Press very lightly with your hand or a spatula to adhere the cheese and tomatoes to the bread. Sprinkle a few drops of olive oil on top, if desired. Cut the loaves horizontally into 2 or 3 pieces. Serve immediately.Ingredients
- 2 long baquettes or narrow Italian loaves of bread
- 2-4 tablespoons Raineri Extra Virgin Olive Oil, Gold Foil [2]
- 4 ounces Galloni Prosciutto Crudo di Parma [3]
- 4 ounces Bufala Mozzarella [4]
- 3 very ripe large tomatoes
- 1/2 pint Fresh Basil Pesto [5]
- Handful fresh basil leaves
Slice the baguettes or loaves of bread in half lengthwise. Sprinkle the halves lightly with olive oil. Slice the tomatoes into medium-thick slices; slice the mozzarella. Working quickly, layer the bread with cheese, then tomatoes, and then a few leaves of basil. Press very lightly with your hand or a spatula to adhere the cheese and tomatoes to the bread. Sprinkle a few drops of olive oil on top, if desired. Dot the sandwiches with 1/2 teasponsful of Fresh Basil Pesto. Cut the loaves horizontally into 2 or 3 pieces. Serve immediately.