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    Warburtons > Recipes > TOMATO, MOZZARELLA AND PESTO TOASTIE WITH TOMATO AND LENTIL SOUP

    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

    1. 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
    2. 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
    3. 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