Wednesday, 10 August 2011
The saltiness of the prosciuttio is a nice compliment against the slight lemon flavour of the cheese. Plus its buttered, toasted bread. Who doesn't love that?
Cooking the prosciutto in the pan before putting it on the sandwich also means you get some of that awesome salty flavour go through the bread when toasting.
200gm buffalo mozzarella or bocconcini
1 tsp finely grated lemon zest
squeeze of lemon juice
8 slices pancetta/prosciutto
4 slices day old white bread - crusts removed
50 g unsalted butter
4-6 basil leaves
1. In a small bowl add the lemon zest and juice with a splash of olive oil and a little salt and pepper. Add the cheese and mix well. Set aside to marinate for 30 mins.
2. Cook the pancetta in a dry frying pan until crispy
3. Flatten the bread with a rolling pin (or your fists). Butter sparingly. Place 2 slices of bread, buttered side down, on a chopping board. Divide the marinated cheese between the slices of bread. Add some torn basil and crispy pancetta. Top with other piece of bread, butter on the outside.
4. Heat a fry pan over medium-low heat with a little olive oil. Gently fry the sandwiches until golden on both sides and cheese has melted. Use your fingers (or a small spoon) to tuck in any bits that may fall out.
5. Cut into halves and serve.