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Fresh Mozzarella, Tomato and Pesto on Focaccia Grilled Panini

1 Min Read
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FM Staff

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

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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