Mozzarella and anchovy toasties with black olives
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- Abigail Donnelly
- 2
- Easy
- 10 minutes
- 5 minutes
Ingredients
- 4 slices white bread
- 1 x 250 g mozzarella ball
- 4 - 6 anchovy fillets
- Black pepper
- Butter, for spreading
Cooking Instructions
Preheat the oven to 180°C.
Place a pan over a medium to high heat. Spread 4 slices white bread with butter.
Cut the mozzarella ball into slices and arrange on the unbuttered sides of 2 of the slices.
Top both slices with 2 to 4 anchovy fillets, black pepper and finish with the other slice of bread, butter side up. Toast each sandwich in the pan until golden.
Finish off in the oven until the cheese has melted.
Serve hot with black olives.
Cook's note: these toasties are equally delicious done over the coals. Add halved baby rosa tomatoes and replace the anchovies with chopped caperberries for a vegetarian option. You can also replace the anchovies with shredded or powdered biltong.
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