Serves 4

INGREDIENTS

• 250g Vannella Buffalo Mozzarella (2 x 125g)
• 4 ciabatta rolls (or bread of your choice)
• 4 tablespoons basil pesto (home-made or store-bought)
• 2 vine-ripened tomatoes, cut into 5mm thick slices
• 1 1/2 tablespoons (about) extra-virgin olive oil

METHOD

1. Cut each ciabatta in half horizontally
2. Spread 1 tbs of pesto on bottom half of ciabatta
3. Slice each mozzarella ball into 6 and lay 3 x slices on top of the pesto on each roll
4. Slice tomatoes and layer slices on top of buffalo mozzarella
5. Season with salt & pepper and drizzle some olive oil on top
6. Top with other half of ciabatta and serve

TIPS

• Ciabatta can be served fresh or toasted
• Try adding grilled eggplant, rocket or prosciutto to your panini

CHECK OUT OUR BUFFALO MOZZARELLA THAT WAS USED IN THIS RECIPE

BUFFALO MOZZARELLA