Brunch just got reinvented
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For the pesto:
For the toasties:
- 2 tbsp olive oil
- 500g chestnut mushrooms, thickly sliced
- 8 thick slices of sourdough
- 2 mozzarella balls, sliced
* Available at Holland & Barrett
In the bowl of a food processor, blitz the garlic clove and Parmesan. Add in the toasted pine nuts and blitz again until roughly chopped. Add in the basil and blitz briefly to keep the pesto chunky.
Drizzle in the olive oil with a little salt and stir to combine. Set aside until required.
Heat 1 tbsp of olive oil in a large frying pan and add the sliced mushrooms with a little salt. Cook on a high heat until golden.
Take 4 slices of sourdough and spread with the pesto. On top, layer the mushrooms and then the mozzarella slices. Top with the remaining sourdough slices.
In a large pan, heat the remaining olive oil and carefully place the sandwiches, side by side. Reduce the heat to medium and allow to cook for 3-4 minutes or until the bases begin to go golden.
Once the bottom of the sourdough is golden, carefully flip each sandwich and toast on the other side for 3 to 4 minutes. Once the bread is fully toasted and the cheese is melted, remove from the pan, slice in half and serve immediately.
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