Pancetta Sandwich with Fresh Mozzarella


  • 8 oz. GalbaniĀ® Fresh Mozzarella Ball, sliced
  • 10 oz. pancetta, sliced
  • 4 Tbsp. butter
  • 1 clove garlic
  • 1 Tbsp. fresh basil leaves
  • 1 Tbsp. oregano
  • 1 Tbsp. parsley
  • 1 baguette
  • 6 oven roasted tomatoes
  • 2 oz. arugula


  • Preheat oven to 450 degrees F.
  • Crisp the pancetta in a nonstick pan and drain on paper towels.
  • Prepare the herb butter by combining the butter, herbs, and garlic in a food processor.
  • Slice the baguette in half and spread generously with the herb butter. Toast the bread in preheated oven.
  • Layer the sandwich with pancetta, tomatoes, fresh mozzarella, and arugula. Slice the sandwich into portions and serve.


If unable to find pancetta, imported prosciutto or coppa will work just fine.