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.
This is an Italian take on the classic B.L.T. You could use shop-bought or homemade pesto – whatever you have to hand.
|½ ball||of mozzarella, sliced|
|3 slices||streaky bacon|
|12 cm/5 inch length||of ciabatta|
|Salt and freshly ground black pepper|
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.