Sopressata Sandwich

Ingredients

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Honey

  1 tbsp or 21g

• Sourdough bread

  French or vienna

  2 slice, small or 64g

• Mozzarella cheese

  Whole milk

  2 slices or 57g

• Sopressata

  Primo Taglio

  2 oz or 57g

• Tomatoes

  Red, ripe, raw, year round average

  2 slice, medium or 40g

• Butter

  Unsalted

  1 tbsp or 14g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. To make the basil infused honey, julienne about ten small basil leaves and stir them into a tablespoon of honey. Let sit awhile or overnight to let the flavors of the basil steep into the honey. Spoon on about a 1/2 teaspoon (or more, depending on the size of your bread) onto each slice of the bread.
2. Add a layer of mozzarella, a layer of sopressata, tomato slices, and then a final layer of mozzarella.
3. Add softened butter and red pepper flakes to a bowl, mix well.
4. Heat a sauté pan over medium-low and add butter until melted; set your sandwich in.
5. Cook for about three minutes on each side or until it gets golden brown, making sure not to burn the red pepper flakes.
6. Let rest 2 minutes before cutting. Enjoy!
7. Recipe inspired by: http://grilledcheesesocial.com/2011/08/04/the-bee-sting-remix-mozzarella-grilled-cheese-with-hot-sopressata-and-basil-infused-honey/

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• Sopressata Sandwich