15 min Preparation, Make 2 servings
- 4 thick slices PureBred Gluten Free Rustic White Sourdough
- 4 slices of mozzarella cheese
- 2 tbsp basil pesto
- 25g baby spinach
- 4-6 cherry tomatoes, sliced
- 25g butter
Spread the bread with pesto, layer up a slice of cheese some spinach and cherry tomatoes on each slice of bread. Sandwich together.
Melt the butter in a large frying pan and when it starts to foam add the sandwich and cook on both sides until golden brown.
Allow to cool a little on a piece of kitchen roll. Cut in half and serve.