Served hot, this truly indulgent snack has a melting centre.
INGREDIENTS
▶ 8 slices of sourdough bread
▶ olive oil
▶ 150 g (51⁄2oz) mozzarella, sliced
▶ 12 mi-cuit tomatoes (roasted, semi-dried), roughly chopped
▶ 2 handfuls of basil, torn
▶ salt and freshly ground black pepper
METHOD
1. Lay the slices of bread on a board and drizzle both sides lightly with olive oil.
2. Top 4 of the slices of bread with the mozzarella, tomatoes, and torn basil, and season to taste with salt and pepper.
3. Top with the remaining bread slices and squash down with your hands, making sure none of the filling is sticking out.
4. Heat a large frying pan and add 1 tablespoon of olive oil. Carefully add 2 of the sandwiches and fry for 2–3 minutes, on each side, or until golden. Set aside and keep warm while frying the other 2 sandwiches.
5. Slice each sandwich in half and serve.
GOOD WITH Wild rocket leaves drizzled with balsamic vinegar
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