The DU Lounge

B.M.T.

This is an Italian take on the classic B.L.T. You could use shop-bought or
homemade pesto – whatever you have to hand.

SERVES 1
PREP TIME 10 mins
COOK TIME 5–7 mins

INGREDIENTS

½ ball of mozzarella, sliced
3 rashers bacon
12 cm/5 inch length of ciabatta
1–2 tablespoons pesto
1 tomato, sliced
Handful of rocket
Salt and freshly ground black pepper

1 Place the sliced mozzarella on some kitchen paper to absorb excess moisture while you get on with preparing
the rest of your sandwich.

2 Heat a large frying pan over a medium heat, add the bacon and fry for about 6 minutes until crisp on both
sides, then place on a clean piece of kitchen paper to drain.

3 Heat a sandwich press. Cut the ciabatta in half horizontally and spread both cut sides with pesto. Add the
mozzarella, bacon, sliced tomato and some salt and pepper to the bottom half of ciabatta, add the rocket
and put the other ciabatta half on top.

4 Toast in the sandwich press for 5–7 minutes until the cheese is gooey and the bread is crisp.