Sopressata Mini Sandwiches
- 2 thick slices sopressata, quartered
- Sixteen 1/4-inch-thick slices crusty baguette
- Two 1/4-inch-thick slices unsalted fresh mozzarella, quartered
- 8 basil leaves
- 3 Tablespoons olive oil
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Ah, hot sopressata, fresh mozzarella, basil, perfectly crusted baguette, and cheap olive oil — what more could you possibly ask for? Not much. Note the use of unsalted mozzarella here, since the sopressata already contains plenty of salt.
See all sandwich recipes.
For each mini sandwich, place 1 piece of sopressata on a slice of baguette, followed by a piece of mozzarella and a basil leaf. Brush the top and bottom slices of bread with the olive oil. Repeat until there are 8 sandwiches.
Heat a 10-inch or larger skillet over medium heat. When hot, add the sandwiches and toast until golden brown, about 1-2 minutes. Flip carefully and toast the other side. Serve.