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 Executive Chef Thomas Kiernan, SUNY Cortland