with fresh mozzarella
½ cup Monastery Signature store made Pesto
4 Monastery Signature Ciabatta buns, sliced in half
1 Pkg (250g) Zerto Fresh Mozzarella
2 Ontario field tomatoes
Cut the Ciabatta buns in half lengthwise, and spread both side of the bun with the pesto. Cut the fresh mozzarella log into thick slices and arrange on each bun, with a few slices of tomato to cover.
Top with the other half of the ciabatta bun and place in a pre-heated panini press for 3-5 minutes. Let cool slightly and serve.
If you don’t have a panini press, this sandwich is equally delicious served cold.
Courtesy of Monastery Bakery