Toasted Mozzarella & Pancetta Sandwiches
Recipe: #44212
February 21, 2025
"This is a recipe I have had for some time, it make for a lovely lunch or brunch or even for a light dinner. It is from a collection of small recipe books and this recipe is a Maggie Beer recipe from "Maggies Kitchen". There is a marination time of 1 hour prior to cooking so I have added this into the prep time."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (359.4 g)
- Calories 348.9
- Total Fat - 18 g
- Saturated Fat - 7.2 g
- Cholesterol - 100.9 mg
- Sodium - 10788.7 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 2.2 g
- Sugars - 2.9 g
- Protein - 40.8 g
- Calcium - 122.8 mg
- Iron - 5.3 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Marinate the cheese with the lemon zest and juice, a splash of olive oil and a little salt and pepper marinating for 1 hour.
Step 2
Cook the pancetta in a dry frying pan over medium heat until crisp & then set aside to drain on paper towel.
Step 3
Flatten bread slices with a rolling pin & then butter each slice sparingly.
Step 4
Place 2 of the slices, buttered-sides down, onto a chopping board and divide the marinated mozzarella between them; add the torn basil & season with salt to taste and crumble on the crisp pancetta then top with remaining slices of bread, buttered sides up, then gently fry in a heavy-based frying pan over medium heat until golden on both sides. Use your fingers to put any pieces that fall out back in; these are very generous sandwiches.
Step 5
Remove the toasted sandwiches from the pan and serve.
Tips
- Fry Pan
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