1. Cut focaccia loaf into quarters, creating 4 sandwiched sized rectangles. Cut each rectangle in half like a bun and arrange in a single layer, cut side up, on a cookie sheet.
2. Under a low broiler, lightly toast the cut sides, watching closely to avoid burning.
3. On the bottom half of each sandwich, arrange an equal number of mozzarella slices and top with a few slices of pancetta.
4. Return the four slices with the cheese and pancetta to the broiler and broil on high until the cheese is starting to melt and pancetta is crisped. Watch closely because the pancetta will burn.
5. Slice the tomatoes into uniform slices.
6. Top the meat and cheese with tomato slices, a few basil leaves, and a generous amount of ground pepper.
7. Drizzle the cut side of the top for each sandwich with oil and vinegar. Close each sandwich and press flat with your hand or a heavy pan.
8. Cut each sandwich in half diagonally and serve with additional oil and vinegar for dipping.
A simple Caprese salad of perfect heirloom tomatoes, fresh mozzarella cheese and basil just cries out summer. This Panini-style sandwich incorporates all of the delicious flavors of a Caprese salad into a little bit heartier recipe that is perfect for a light lunch. You can also cut each sandwich into smaller triangles and serve as appetizers at your next summer cocktail party.
seasonal RECIPES for those who love to EAT
1 Large loaf of focaccia
8 oz. Fresh mozzarella, sliced
8 to 12 slices Pancetta
2 Large heirloom tomatoes
1 bunch Basil
Freshly ground black pepper
Aged balsamic vinegar
Prep. Time: 5 minutes
Cook Time: 10 minutes
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