• 3 panini-type bread rolls (baguette, ciabatta, etc.)
  • 6 slices of ham
  • 9 slices of mozzarella
  • 200g rocket leaves
  • 150g pesto
  • Olive oil

Grilled panini sandwich with ham, rocket, pesto, mozzarella and basil

  • Cut the bread lengthwise and spread the cut surface with pesto.
  • In the following order, add: rocket leaves, mozzarella, ham and basil.
  • Close the panini, place it on the plancha.
  • Toast for 10 minutes, turning it regularly.

Chef Sébastien Zozaya’s tip: replace the mozzarella with a slice of sheep’s milk cheese.