Dairy Isle Recipes

Open-Faced Mozza, Pesto, Prosciutto & Tomato Sandwich

Serves 2-4


  • ½ cup balsamic vinegar
  • 1 French baguette, sliced in half lengthwise
  • ¼ cup garlic butter
  • ½ cup basil pesto
  • 4 ounces prosciutto
  • 2-3 large tomatoes, sliced into 16 slices
  • 24 leaves of fresh basil, torn
  • 1 cup shredded mozzarella (we used Dairy Isle shredded mozzarella)


  1. Preheat oven to 350F (175C).
  2. Place the balsamic vinegar into a small saucepan over medium heat and simmer until reduced by half.
  3. Set aside to cool.
  4. Generously butter the insides of the baguette. Place butter side down in a sauté pan and cook until golden.
  5. Spread the basil pesto, prosciutto, tomato slices and fresh basil. Cover with mozzarella.
  6. Place it on a baking sheet and place in the oven for 8-10 minutes or until the cheese is bubbly but not browned.
  7. Remove from the oven and drizzle with balsamic vinegar reduction.

Garlic Butter Ingredients:

  • 1 lb. butter (we used Dairy Isle butter)
  • 6 cloves garlic, diced
  • 1 lemon, juiced
  • 12 chives, finely diced
  • 6 sprigs parsley, chopped
  • 1/2 tsp salt

Garlic Butter Directions:

  1. Add butter and garlic to a stand mixer and mix on high for 3-4 minutes until well combined.
  2. Add lemon juice, chives, parsley and salt. Mix to combine.
  3. Refrigerate the garlic butter. Will last in the refrigerator for up to 1 month.

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