Vacuum-packed mozzarella tends to be dry and easy to grate. If it’s in whey or water, you’ll need to pat the cheese dry and then chop it.
This sandwich sounds very tasty. I got some pecorino recently and am trying to find uses for it, but in reading the recipe, I'm wondering whether the bread and tomatoes shouldn't be sliced a bit thicker? Maybe it's a typo? 1/4 inch-thick slices of bread are pretty thin, about half the standard thickness of sliced bread, and 1/8 inch-thick slices of fresh tomato are pretty hard to achieve. I'm thinking it would make really tiny little sandwiches, but maybe that's the point? I haven't actually tried the recipe, so I"m giving it a neutral rating.
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