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Prosciutto and mozzarella toasted sandwich with spring green pesto

Prosciutto and mozzarella toasted sandwich with spring green pesto


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

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2628kj 628kcal
  • Fat
    High 43%
  • Saturates
    High 43%
  • Sugar
    Low 4%
  • Salt
    High 64%

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


  • 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


  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

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