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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.