Panini with Prosciutto and Fresh Mozzarella
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16 oz. Galbani® Fresh Mozzarella, sliced
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1 loaf rosemary focaccia
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4 oz. butter
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1 oz. fresh basil
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10 slices speck ham/prosciutto
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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.
-
16 oz. Galbani® 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.
« This recipe is easy and delicious! »
Mark - 04/15/2024