8 slices pancetta
100g buffalo mozzarella
teaspoon lemon zest
1 squeeze lemon juice
salt and pepper to taste
4 slices day old white bread
unsalted butter to taste
4-6 basil leaves torn
1. Cook the pancetta until crispy, then set aside on kitchen paper to drain.
2. Slice the mozzarella into one centimetre discs and marinate for a few minutes with the lemon zest, lemon juice, salt flakes and freshly ground black pepper.
3. Flatten the slices of bread using a rolling pin, trim off the crusts and then butter each slice thinly. Place two of the slices, butter side down on top of a chopping board and divide the marinated mozzarella between them. Add the torn basil leaves, salt to taste and the crispy pancetta. Top with the other slice of bread – butter side facing up and gently fry the sandwiches in a heavy based frying pan over a moderate heat until they are golden on both sides. Remove and slice into three fingers and serve.
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