Dairy Isle Open Face Mozza, Pesto, Prosciutto and Tomato, Sandwich with a Balsamic Reduction.

Elevate Your Lunch Game with an Irresistible Open-Faced Baguette Delight!

Dairy Isle Open Face Mozza, Pesto, Prosciutto and Tomato, Sandwich with a Balsamic Reduction. recipe

Are you craving a fresh and scrumptious lunch option that takes minimal effort but delivers maximum flavor? Look no further than the mouthwatering Open-Faced Baguette Sandwich! This delightful creation is a feast for both the eyes and taste buds, boasting an array of vibrant colors and enticing textures.

The star of the show is a crispy baguette, slathered with luscious garlic butter that adds a hint of decadence to every bite. On this canvas of culinary delight, we layer juicy slices of ripe tomato, delicate folds of prosciutto, fragrant basil leaves, and generous amount of velvety mozzarella from Dairy Isle, each element playing a symphony of flavors in perfect harmony.

And the pièce de résistance? A generous drizzle of balsamic reduction that adds a tangy sweetness, bringing the entire ensemble to life. This culinary masterpiece will instantly transport you to a charming Italian café, where the aromas of freshly baked bread and basil waft through the air.

The best part? This open-faced beauty requires only a handful of ingredients and minimal prep time. It’s a delightful way to use up leftover baguette while creating a gourmet experience right in your own kitchen.

So, for a lunch that’s as easy as it is fresh and flavorful, embrace the elegance of this Open-Faced Baguette Sandwich. Unleash your inner chef, play with your favorite toppings, and savor the magic of a simple dish that’s sure to impress. Buon appetito!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dairy Isle Open Face Mozza, Pesto, Prosciutto and Tomato, Sandwich with a Balsamic Reduction.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef
  • Yield: Serves 2


Units Scale
  • 1/2 cup balsamic vinegar
  • 1 French baguette sliced in half lengthwise
  • 1/4 cup garlic butter
  • 1/2 cup basil pesto
  • 4 ounces prosciutto
  • 23 large tomatoes sliced into 16 slices
  • 24 leaves of fresh basil, torn
  • 1 cup Dairy Isle shredded mozzarella


  • Preheat oven to 350F (175C).
  • Place the balsamic vinegar into a small saucepan over medium heat, simmer until reduced by half, set aside to cool.
  • Generously butter the insides of the baguette, place butter side down in a sauté pan and cook until golden.
  • Spread the basil pesto, layer the prosciutto, tomato slices and fresh basil. Cover with mozzarella.
  • Place it on a baking sheet and place in the oven for 8-10 minutes or until the cheese is bubbly but not browned.
  • Remove from the oven and drizzle with balsamic vinegar reduction.

Garlic Butter

  • 1 lb. Dairy Isle Butter
  • 6 cloves garlic, diced
  • 1 lemon, juiced
  • 12 chives, finely diced
  • 6 sprigs parsley, chopped
  • 1/2 tsp salt
  1. Add butter and garlic to a stand mixer and mix on high for 3-4 mins until well combined.
  2. Add lemon juice, chives, parsley & salt. Mix to combine.
  3. Store in the refrigerator for up to 1 month.


  • Category: what's for dinner recipes, recipes