Pancetta Sandwich with Galbani® Fresh Mozzarella
If unable to find pancetta, imported prosciutto or coppa will work just fine.
8 oz Galbani® Fresh Mozzarella Ball, sliced
10 oz Pancetta, sliced
4 Tbs Butter
1 Tbs Fresh Basil Leaves
1 Tbs Oregano
1 Tbs Parsley
1 clove Garlic
6 Oven Roasted Tomatoes
2 oz Arugula
Preheat oven to 450 degrees F.
Crisp the pancetta in a nonstick pan and drain on paper towels.
Prepare the herb butter by combining the butter, herbs, and garlic in a food processor.
Slice the baguette in half and spread generously with the herb butter. Toast the bread in preheated oven.
Layer the sandwich with pancetta, tomatoes, Galbani® fresh mozzarella, and arugula. Slice the sandwich into portions and serve.