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

  Part skim milk

  2 oz 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. Julienne about ten small basil leaves and stir them into a tablespoon of honey to make basil-infused honey. Let it sit for a while or overnight to allow the flavors to meld. Spoon about 1/2 teaspoon onto each slice of bread.
2. Layer mozzarella, sopressata, tomato slices, and a final layer of mozzarella on the bread.
3. Mix softened butter and red pepper flakes in a bowl.
4. Heat a sauté pan over medium-low heat, add the butter mixture until melted, then place the sandwich in the pan.
5. Cook for about three minutes on each side until golden brown, ensuring the red pepper flakes do not burn.
6. Let the sandwich rest for 2 minutes before cutting. Enjoy!