Pressed Mozzarella and Tomato Sandwich with Connacht Gold Half Fat Butter

Pressed Mozzarella and Tomato Sandwich with Connacht Gold Half Fat Butter

Ingredients

  • 2 tablespoons Dijon mustard
  • 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
  • 1/2 loaf ciabatta bread, split horizontally and hollowed out
  • Romaine lettuce leaves
  • 6 oz fresh mozzarella, sliced
  • 1/2 cup fresh flat-leaf parsley, leaves
  • Pine Nuts (if desired)

Coarse salt and ground pepper

Connacht Gold Half Fat Butter

 

Method

In a small bowl, whisk together mustard and oil until thick; leave aside.

Spread two slices of ciabatta bread with Connacht Gold Half Fat Butter.

Take the mustard and oil mixture and spread on one slice of bread.

Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley.

Season with salt and pepper.

Top with remaining lettuce and bread and pine nuts.

Wrap sandwich tightly in plastic; place on a baking sheet.

Top with another sheet, and weight down with canned goods or a heavy skillet.

Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

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Connacht Gold has a strong social history in the West of Ireland.

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