• 8 slices of Pane Turano sliced
• 4 medium-sized tomatoes (I like to use Heirloom, Beefsteak, or Roma tomatoes but virtually all tomatoes varieties work)
• Handful of fresh basil leaves
• Fresh mozzarella (at least enough to cover the bottom slice of each sandwich; more if you like it cheesy)
• Extra virgin olive oil for brushing
• Balsamic vinegar, for drizzling (optional)
• Pinch of sea salt

• Preheat electric Panini maker according to the manufacturer’s instructions.
• Slice tomatoes and fresh mozzarella to your desired thickness and put aside. Separate basil leaves from any stems and also put aside.
• Set aside 8 slices of Pane Turano bread. Brush 4 slices with extra virgin olive oil and leave oil-side face up on a clean work surface. Lay the mozzarella slices down on the oil side so that the entire slice is as covered as possible. • • Then do the same with the tomato slices if you love tomatoes, or leave some cheese showing if you like a cheesier sandwich.
• Drizzle each with balsamic vinegar and top with basil leaves and a pinch of sea salt. Top with the other slices of bread.
• Place the sandwich on the preheated Panini maker and cook according to the manufacturer’s instructions until the bread is golden, you can see visible golden to dark brown grill marks, and the cheese is melted, approximately 5-10 minutes.
• Transfer the sandwich to a cutting board. Cut each in half and serve immediately.