OPEN-FACED PANINI

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OPEN-FACED PANINI

Ingredients

OPEN-FACED PANINI
2 long baquettes or narrow Italian loaves of bread
2-4 tablespoons Raineri Extra Virgin Olive Oil, Gold Foil
4 ounces Bufala Mozzarella
3 very ripe large tomatoes
Handful fresh basil leaves
Slice the baguettes or loaves of bread in half lengthwise. Sprinkle the halves lightly with olive oil. Slice the tomatoes into medium-thick slices; slice the mozzarella. Working quickly, layer the bread with cheese, then tomatoes, and then a few leaves of basil. Press very lightly with your hand or a spatula to adhere the cheese and tomatoes to the bread. Sprinkle a few drops of olive oil on top, if desired. Cut the loaves horizontally into 2 or 3 pieces. Serve immediately.Ingredients

Slice the baguettes or loaves of bread in half lengthwise. Sprinkle the halves lightly with olive oil. Slice the tomatoes into medium-thick slices; slice the mozzarella. Working quickly, layer the bread with cheese, then tomatoes, and then a few leaves of basil. Press very lightly with your hand or a spatula to adhere the cheese and tomatoes to the bread. Sprinkle a few drops of olive oil on top, if desired. Dot the sandwiches with 1/2 teasponsful of Fresh Basil Pesto. Cut the loaves horizontally into 2 or 3 pieces. Serve immediately.