You will need
4 Slices Warburtons Big 21
Large handful baby spinach leaves
1 large vine tomato, thinly sliced
1 ball mozzarella, drained and thinly sliced
Few sunblush tomatoes in oil, drained and chopped
2 tbs fresh green pesto
Few fresh basil leaves
1 tsp olive oil
1 tsp butter
Tomato and Lentil Soup
Extra basil leaves
Make with
Make it
| Serves 2
- Divide the spinach between two of the slices of Big 21 then layer on the sliced tomatoes and mozzarella. Scatter over a few chopped sunblush then drizzle over the pesto and add the basil leaves. Pop the remaining slices on top to make two sandwiches
- Heat the butter and oil in a non-stick frying pan over medium heat and carefully transfer the sandwiches into the pan. You may need to cook them one at a time. Fry gently for a couple of minutes until golden then turn over and cook the other sides for a few minutes more until the cheese is melting and oozy
- Meanwhile heat the soup according to the instructions then divide between two bowls. Scatter over a few extra basil leaves and serve alongside the toasties
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