Showcasing the Mediterranean diet and Asian diet  


Italian-style pan-fried sandwich



Italian-style pan-fried sandwich
A simple toasted sandwich with an Italian twist.

4 slices whole grain bread
2 thin slices ham
1½ oz (45g) thinly sliced mozzarella cheese
1 tomato—thinly sliced
2 teaspoons finely chopped fresh basil
Sea salt and freshly ground black pepper to season
4 teaspoons extra virgin olive oil
1 clove garlic—peeled and cut in half

TOP two slices of bread evenly with ham, cheese, tomato, basil, salt and pepper. COVER with the other two bread slices and lightly brush the sandwiches on both sides with the oil. HEAT a frying pan over a medium heat and place the sandwiches into the pan (wait until the pan is hot before you add the sandwiches or else they'll stick). COOK for 4 minutes on each side, or until golden brown. REMOVE from the pan, rub one side of each sandwich with the cut-side of the garlic, and cut in half to serve.

Variations: Add rings of thinly sliced onion or a few sliced olives. Replace the basil with a smear of pesto or use finely chopped sun-dried tomatoes instead of fresh.

  Bruschetta with Tomato, Mozzarella and Anchovy. Crusty bread slices toasted and drizzled with olive oil, rubbed with garlic, and topped with tomatoes, basil, anchovies and mozzarella cheese.

  Mushroom Bruschetta. Bruschetta topped with pan-fried mushrooms seasoned with sea salt, cracked black pepper and flat-leaf parsley.

  Pan Bagnat. A Provençal sandwich stuffed with tuna, tomatoes, boiled eggs, olives, green pepper and an olive oil dressing.

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