Heirloom tomatoes, basil pesto, fresh mozzarella and our Bakery's scratch-made focaccia make this marvelous, melty sandwich a true celebration of summer.

Preparation

Heat a panini skillet on medium heat.

Slice each focaccia in half to create sandwich slices. Spread pesto on cut side of each slice, then top half of them with equal portions of mozzarella, tomato seasoned with kosher salt and remaining slices of bread.

Place sandwiches in skillet and press down with panini press. Heat 6–8 minutes, or until golden brown. Adjust the heat as needed so the cheese is melted through without burning the bread. Serve warm.