Ingredients
8 slices pancetta
100g mozzarella
1 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 torn
8 slices pancetta
100g mozzarella
1 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 torn
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Methods
1
Cook the pancetta until crispy then set aside on kitchen paper to drain.
2
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.
3
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.
1
Cook the pancetta until crispy then set aside on kitchen paper to drain.
2
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.
3
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.
