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Marinate cheese with lemon zest and juice, a splash of olive oil and a little salt and pepper for 1 hour.
Cook pancetta in a dry frying pan over medium heat until crisp, then set aside to drain on paper towel.
Flatten bread with a rolling pin, then butter each slice sparingly. Place 2 of the slices, buttered-sides down, on a chopping board and divide the marinated mozzarella between them. Add torn basil, season with salt to taste and crumble on the crisp pancetta. Top with remaining slices of bread, buttered sides up, then gently fry in a heavy-based frying pan over medium heat until golden on both sides. Use your fingers to put any pieces that fall out back in; these are generous sandwiches.
Remove sandwiches from the pan and serve.
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