Maggie Beer

Mozzarella, Pancetta & Basil Toastie

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Step 1: Cook the pancetta until crispy then set aside on kitchen paper to drain.

Step 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.

Step 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. 8 slices pancetta
  2. 100g mozzarella
  3. 1/2 tspn lemon zest
  4. 1 squeeze lemon juice
  5. To taste unsalted butter
  6. 4-6 basil leaves torn

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