½ cup balsamic vinegar
1 chabitta or flat bread, sliced in half
2 tablespoon olive oil
12 fresh basil leaves
6 ounces sliced mozzarella
4 ounces sliced pancetta
2 roma tomatoes sliced thin
Salt and pepper to taste
Preheat grill to 375 degrees. Place wrapped brink on grill to heat. Place vinegar in an oven safe dish or skillet over the heat.
Cook to reduce to one half.
Brush the insides of the bread with olive oil.
Layer the basil, mozzarella, pancetta, and tomatoes onto the bottom half of the bread.
Season with salt and pepper then drizzle with reduced vinegar. Cover with top layer of bread. Place on grill with brick on top to smash.
Note- a small cast iron skillet will work in place of a brick as a hot weight.