Mozzarella, Pancetta & Basil Toastie

INGREDIENTS

  • 8 slices Pancetta
  • 100g Mozzarella
  • 1/2 tspn Lemon zest
  • 1 squeeze Lemon juice
  • To taste Sea Salt and pepper
  • 4 slices Day old white bread
  • To taste Unsalted butter
  • 4-6 Basil leaves
Print Recipe

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

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.

Flatten the slices of bread using a rolling pin, trim off the crusts and then butter each slice thinly. Place two of the slices, butter side down on top of a chopping board and divide the marinated mozzarella between them. Add the torn basil leaves, salt to taste and the crispy pancetta. 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. Remove and slice into three fingers and serve.