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
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 57g
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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
- Put all the pesto ingredients in a food processor, along with 1 tbsp water, and blitz into a coarse paste
- To make the sandwiches, brush each slice of bread with olive oil on 1 side and place, oiled-side down, on a board
- Spread each slice with the pesto
- 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
- Heat a large nonstick frying pan over a medium heat
- 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
- Cut each sandwich in half to serve
