This is a pretty bready roll and normally I believe in using a higher meat/cheese/veg to bread ratio, but this works because the ingredients are very intensely flavored, and the bread is covered on both sides with olive oil, black pepper, and herbs de provence.
This will work just as well with regular fresh mozzarella as it will with buffalo milk mozzarella. The confit can be made by cooking sliced roasted red peppers and garlic with pepper flakes, herbs de provence, and lots of olive oil over very low heat until the garlic is translucent. You’ll get a more complex flavor profile if the peppers are very heavily charred.
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[Post slicing](https://imgur.com/a/EkS6PdN)
This is a pretty bready roll and normally I believe in using a higher meat/cheese/veg to bread ratio, but this works because the ingredients are very intensely flavored, and the bread is covered on both sides with olive oil, black pepper, and herbs de provence.
This will work just as well with regular fresh mozzarella as it will with buffalo milk mozzarella. The confit can be made by cooking sliced roasted red peppers and garlic with pepper flakes, herbs de provence, and lots of olive oil over very low heat until the garlic is translucent. You’ll get a more complex flavor profile if the peppers are very heavily charred.
Una torta! It’s gorgeous.