2 large slightly greenish beefsteak tomatoes, each cut into 4 thick rounds
2 balls fior di latte cheese, cut into 4 thick slices
1/4 cup chopped basil
1 tablespoon Filippo Berio extra-virgin olive oil
Make 4 sandwiches by slotting 2 slices of cheese between 2 slices of tomato. Sprinkle with the basil and salt and pepper to taste.
Heat the olive oil in a non-stick sauté pan. Fry the sandwiches, pressing down on them slightly with a spatula. Turn them once. Remove them when the cheese begins to melt and serve hot with a sprinkling of white vinegar.
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