This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Prosciutto and mozzarella toasted sandwich with spring green pesto

Prosciutto and mozzarella toasted sandwich with spring green pesto

https://www.coop.co.uk/recipes/prosciutto-and-mozzarella-toasted-sandwich-with-spring-green-pesto

This twist on a classic pesto will liven up almost any sandwich

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    31%
    2628kj 628kcal
  • Fat
    High 43%
    29.8g
  • Saturates
    High 43%
    8.6g
  • Sugar
    Low 4%
    3.3g
  • Salt
    High 64%
    3.82g

% of adult’s reference intake | Carbohydrates per serving : 57g

Ingredients

  • 8 slices crusty bread (we used Co-op sourdough boule)
  • 1 tbsp Co-op olive oil
  • 125g ball Co-op lighter mozzarella, cut into 12 slices and patted dry with kitchen towel
  • 12 slices Co-op prosciutto crudo
  • 4 sun-dried tomatoes, roughly chopped
  • For the pesto
  • 40g Co-op British spring greens, stalks removed, shredded
  • 40g Co-op walnut halves
  • 25g Co-op Parmigiano Reggiano, grated
  • Zest and juice of 1 lemon
  • 1 garlic clove
  • 2 tbsp Co-op olive oil

Method

  1. Put all the pesto ingredients in a food processor, along with 1 tbsp water, and blitz into a coarse paste
  2. To make the sandwiches, brush each slice of bread with olive oil on 1 side and place, oiled-side down, on a board
  3. Spread each slice with the pesto
  4. Top 4 each of the slices with 3 pieces of mozzarella, 3 slices of prosciutto and a scattering of sun-dried tomato, followed by the remaining bread, oiled-side up
  5. Heat a large nonstick frying pan over a medium heat
  6. Fry the sandwiches (in batches if you need to) for 1-2 mins on each side, pushing down with a spatula, until the mozzarella is starting to melt and the bread is golden
  7. Cut each sandwich in half to serve

Explore more recipes

Bread

Cheese

You may also like