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B.M.T Grilled Cheese Sandwich

Take your grilled cheese sandwich to the next level with this recipe, packed with streaky bacon, mozzarella, pesto, rocket and tomato. A quick and delicious lunch.

From the book


This is an Italian take on the classic B.L.T. You could use shop-bought or homemade pesto – whatever you have to hand.

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½ ball of mozzarella, sliced
3 slices streaky bacon
12 cm/5 inch length of ciabatta
1-2 tbsp pesto
1 tomato, sliced
Handful of rocket
Salt and freshly ground black pepper

Essential kit

You will need a sandwich press


Place the sliced mozzarella on some kitchen paper to absorb excess moisture while you get on with preparing the rest of your sandwich.

Heat a large frying pan over a medium heat, add the bacon and fry for about 6 minutes until crisp on both sides, then place on a clean piece of kitchen paper to drain.

Heat a sandwich press. Cut the ciabatta in half horizontally and spread both cut sides with pesto. Add the mozzarella, bacon, sliced tomato and some salt and pepper to the bottom half of ciabatta, add the rocket and put the other ciabatta half on top.

Toast in the sandwich press for 5–7 minutes until the cheese is gooey and the bread is crisp.


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