Piccolo Pomodoro & Fresh Basil Pesto Panini
Tomato sandwiches are the quintessential best bite of summer. Paired with our fresh basil pesto slathered on home-made focaccia, there's no more compatible flavors that create that perfect bite.
SHOPPING LIST:
1 loaf Bella Cucina Focaccia Bread
1/3 cup Bella Cucina Fresh Basil Pesto
8 ounces Fresh milk mozzarella cheese, sliced
SHOPPING LIST:
1 loaf Bella Cucina Focaccia Bread
1/3 cup Bella Cucina Fresh Basil Pesto
8 ounces Fresh milk mozzarella cheese, sliced
1 jar Bella Cucina Piccolo Pomodoro Tomatoes
1/2 teaspoon Bella Cucina Wild Oregano & Sage Salt
8-10 fresh basil leaves.
PREPARATION:
Make focaccia according to the recipe directions. When cooled, slice the bread in half horizontally, so you have two long pieces. Spread the pesto on the bottom half of the bread. Layer with the mozzarella, then add the drained tomatoes. Sprinkle with the salt and layer with the fresh basil leaves. Brush the top half of the bread with the Oil and vinegar marinade from the jar of the tomatoes and place over the top of the sandwich. Press down to combine all the flavors. Slice into panini sandwiches.
If transporting, wrap in parchment paper and tie with butcher string.
1/2 teaspoon Bella Cucina Wild Oregano & Sage Salt
8-10 fresh basil leaves.
PREPARATION:
Make focaccia according to the recipe directions. When cooled, slice the bread in half horizontally, so you have two long pieces. Spread the pesto on the bottom half of the bread. Layer with the mozzarella, then add the drained tomatoes. Sprinkle with the salt and layer with the fresh basil leaves. Brush the top half of the bread with the Oil and vinegar marinade from the jar of the tomatoes and place over the top of the sandwich. Press down to combine all the flavors. Slice into panini sandwiches.
If transporting, wrap in parchment paper and tie with butcher string.