Mozzarella and pesto toasties

Mozzarella and pesto toasties
  • Serves icon Makes 4
  • Time icon Hands-on time 15 min, 
oven time 5 min

The ultimate toasted sandwich, oozing with mozzarella and fresh pesto and topped with crispy shards of parma ham. It’s a proper lazy Saturday lunch.

Nutrition: per serving

Calories
866kcals
Fat
56g (22.5g saturated)
Protein
38.2g
Carbohydrates
50.8g (3.4g sugars)
Fibre
3g
Salt
3.4g
Calories
866kcals
Fat
56g (22.5g saturated)
Protein
38.2g
Carbohydrates
50.8g (3.4g sugars)
Fibre
3g
Salt
3.4g

Ingredients

  • 50g butter, softened
  • 
8 crusty white bread slices
  • 125g ball mozzarella, sliced
  • 125g hard (cooking) mozzarella, 
grated
  • 10 parma ham slices
  • Sunflower oil for frying
  • 2 medium free-range eggs
  • 1 tbsp milk

For the pesto 

  • Large bunch fresh basil leaves
  • 30g toasted pine nuts
  • 50g parmesan, cut into small pieces
  • 3 glugs olive oil
  • Juice ½ lemon

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. To make the pesto, whizz all the pesto ingredients in a food processor (or use a mini chopper or a pestle and mortar) and season to taste.
  2. Butter each slice of bread on one side, then put 4 slices on a board, butter-side down. Spread each with a thin layer of pesto (you’ll have lots left), then top each with the mozzarella slices, grated mozzarella and parma ham (2 slices on each). Top with the remaining bread slices, butter-side up, pressing into a sandwich.
  3. Heat enough oil to cover the base of a large frying pan (or use a griddle pan). In
 a wide shallow bowl, whisk the eggs with the milk. Carefully dip the sandwiches into the beaten egg, turning to coat both sides. Fry one sandwich at a time for 
1 minute on each side until golden and the cheese has started to melt. Put each fried sandwich on a baking sheet while you fry the remaining sandwiches.
  4. Bake in the oven for 5 minutes or until the cheese is oozing from between the bread. Add the remaining slices of parma ham to the same pan and fry for 3-4 minutes on a high heat until crisp. Serve the toasties with the remaining pesto, topped with shards of crispy ham.

delicious. tips

  1. The pesto is best fresh but 
can be made up to 72 hours in advance. Make sure it’s covered by a thin layer of olive oil and keep in 
a sealed container in the fridge. Use leftovers for pasta or with meat/fish.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Croque madame

Can a day really start any better than with a lazy breakfast in bed? If...

Save recipe icon Save recipe icon Save recipe

Comfort food

Mushroom Welsh rarebit toastie with a fried egg

We’ve put an updated twist on Welsh rarebit with this mushroom, tarragon and fried egg...

Save recipe icon Save recipe icon Save recipe

Comfort food

Eggy-bread grilled cheese sandwich

When you can’t choose between eggy bread or a toastie for brunch, Dan Doherty’s recipe...

Save recipe icon Save recipe icon Save recipe

Focaccia recipes

Focaccia toasties

Add an Italian twist to your standard sandwich with these tasty focaccia toasties. Ours are...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine