Preparation
This panini can be cooked either in the oven or in a panini press. If using the oven, preheat it to 210°C before starting.
1.
Slice the fresh tomato and finely chop the sun‑dried tomatoes.
2.
Fill each panini with slices of mozzarella di bufala, fresh tomato, sun‑dried tomatoes and Parma ham.
3.
Sprinkle with a small amount of herbs of Provence.
4.
Season to taste and drizzle lightly with olive oil.
5.
Cook the panini in a panini press for 4 minutes at 230°C, or in the oven for 5–10 minutes at 210–230°C, until golden and the cheese has melted.
6.
Once cooked, add fresh basil leaves as desired before serving.
