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.
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- 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
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.