Cut the scamorza into 1/4 to 1/2 inch slices. Spray the pan with cooking spray or use the tiniest bit of oil in the pan. Lay the scamorza flat in the pan. Let it cook for about 1-2 minutes until it has developed a golden crust. Flip the cheese and cook another 1-2 minutes on the other side.
Remove the cheese from the pan and top with the sun-dried tomatoes.
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