Panini with Prosciutto and Fresh Mozzarella


  • 16 oz. GalbaniĀ® Fresh Mozzarella, sliced
  • 1 loaf rosemary focaccia
  • 4 oz. butter
  • 1 oz. fresh basil
  • 10 slices speck ham/prosciutto
  • 2 roasted red tomatoes


  • Split the focaccia. Prepare the basil butter by combining soft butter and basil in a food processor.
  • Assemble the panini with even layers of basil butter, prosciutto, roasted red tomatoes, fresh mozzarella, and top with the second slice of buttered focaccia.
  • Toast the sandwich on a panini press and cut into pieces as desired.


  • These sandwiches can be prepared up to 8 hours in advance and stored in the refrigerator until pressing.