- 1 sub sandwich roll or torpedo roll that measures 10-12 inches long
- 5 slices of mozzarella cheese, about 2×2 inches and 1/4 inch thick
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons grated Romano (or Parmesan) cheese
Instructions Square off the ends of the roll. Cut five slits on the diagonal into the roll, but do not cut all the way through, to form a pocket for the cheese.
Insert the slices of mozzarella into the bread pockets. Brush the top of the bread with the olive oil. Sprinkle on the Romano cheese. Bake at low temperature (or under the broiler) until the cheese begins to malt (but not melted entirely). Serve with optional anchovy sauce.