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The Tuscan

2 tablespoons California butter, softened

8 (1/2-inch thick) slices pugliese or potato rosemary bread, cut on the diagonal to make slightly larger

4 to 6 oz. smoked California mozzarella cheese, thinly sliced

1/4 cup roasted red peppers, well drained and sliced

1/4 cup pitted mixed olives, well drained and coarsely chopped

2 tablespoons snipped fresh basil


Butter one side of each bread slice and place buttered side down on a cutting board. Top half the bread with cheese, peppers, olives and basil; close sandwiches. Cook in a large skillet over medium heat for 5 minutes on each side or until bread is golden brown and cheese is melted, tenting with foil after turning.

Makes 4 servings.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,