2 tablespoons parsley and basil fresh thinly sliced
1 ball mozzarella de buffalo grated
3 tablespoons dijon mustard
4 servings olive oil extra virgin for greasing
4 servings kosher salt and pepper black freshly ground
1 cup mayonnaise prepared
1 cup milk
0.5 cup parmesan cheese grated
2 tablespoons peanut butter
3 tablespoons peanut butter
0.5 cup pecorino romano cheese grated
4 slices pancetta
4 servings pepper flakes red
1 roasted pepper sliced
0.5 cup cup heavy whipping cream sour
8 slices sandwich bread white
Equipment
food processor
oven
blender
baking pan
Directions
Preheat the oven to 350 degrees F.
Mix the roasted pepper, mayonnaise, sour cream, peanut butter, red pepper flakes, to taste, and salt, and pepper, to taste, in the blender or food processor and process until smooth and creamy. Set aside.
Spread 4 slices of bread with peanut butter and 4 slices with mustard. Divide the grated mozzarella and pecorino cheeses, and the herbs on the peanut butter slices. Top with the prosciutto and Parmesan and cover with the mustard-coated slices.
Add the milk to a wide shallow dish and dip the sandwiches on both sides lightly coating in milk and put them on a baking dish greased with oil.
Drizzle with the olive oil and cook in the oven until golden brown.
