Fresh Mozzarella


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Galbani® Gourmet Grilled Veggie Sandwich


For the Sundried Tomato Pesto

1 Jar sundried tomatoes packed in oil (8.5 oz.)
1 cup Basil leaves
½ cup Galbani Grated Parmesan
¼ cup Pine nuts
3 cloves Garlic
¼ tsp. Kosher salt
¼ tsp. Black pepper
½ cup Extra virgin olive oil

For the Sandwiches

1 Zucchini, sliced medium thick
1 Yellow squash, sliced medium thick
1 Small eggplant, sliced medium thick
1 Red pepper, sliced into large chunks
4 Ciabatta rolls, split and toasted
16 slices Galbani Thin Sliced Fresh Mozzarella
  Extra virgin olive oil
  Arugula, to top
  Kosher salt, to taste
  Freshly ground black pepper, to taste


For the Sundried Tomato Pesto

  1. Place sundried tomatoes, basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor.
  2. While the food processor is running, stream in the olive oil until everything is blended and emulsified. Set aside.


For the Sandwiches

  1. Place cut vegetables in a large bowl and gently coat with olive oil.
  2. Heat grill pan on medium-high and grill all vegetables. Set aside and season with salt and pepper.
  3. Spread a thin layer of Sundried Tomato Pesto on top and bottom of ciabatta roll.
  4. Layer grilled vegetables first. Top with 4 slices of Mozzarella. Then top with arugula and top bun and serve.


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