Mozzarella, Pancetta and Basil Toastie

2
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (161.8 g)
  • Calories 320.9
  • Total Fat - 13.4 g
  • Saturated Fat - 7 g
  • Cholesterol - 39.5 mg
  • Sodium - 610.1 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.8 g
  • Protein - 18.1 g
  • Calcium - 493.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.4 mg

Step 1

Cook the pancetta until crispy then set aside on kitchen paper to drain.

Step 2

Slice the mozzarella into one centimetre discs and marinate for a few minutes with the lemon zest, lemon juice, salt flakes and freshly ground black pepper.

Step 3

Flatten the slices of bread using a rolling pin, trim off the crusts and then butter each slice thinly.

Step 4

Place two of the slices, butter side down on top of a chopping board and divide the marinated mozzarella between them and then add the torn basil leaves, salt to taste and the crispy pancetta and top with the other slice of bread – butter side facing up and gently fry the sandwiches in a heavy based frying pan over a moderate heat until they are golden on both sides.

Step 5

Remove and slice into three fingers and serve.

Tips & Variations


No special items needed.

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