1 roll rosemary focaccia (4 1/2-in.) 1 Tbsp. mayonnaise 1 tsp. sun-dried tomato pesto 5-6 slices fresh tomatoes 2 1/2 oz. fresh mozzarella to taste black pepper 1. Combine mayonnaise and tomato pesto and spread on the insides of the focaccia roll. Top one half with tomato and mozzarella; sprinkle with pepper; top with other half and grill in a panini press until cheese melts and bread is lightly toasted. For a variation, add fresh spinach leaves and a drop of balsamic vinegar. Recipe from ...

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