- 80g buffalo mozzarella, sliced
- 8 slices Parma ham
- 8 slices artisan bread
- Olive oil, for brushing
- Chunky tomato & basil dressing
- 1 punnet Baby Rosa tomatoes
- NoMU Just Salt
- NoMU Just Pepper
- a pinch of sugar
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- squeeze of lemon juice (optional)
- a large handful of fresh basil, thinly sliced
Best-Dressed Sarmie
To make the dressing: Slice the tomatoes in half and place in a mixing bowl. Give each half a squeeze to release the juice which forms a delicious base to the dressing. Add the sugar and season with salt and pepper. Leave to stand for 10 minutes. Add the rest of the ingredients and stir gently to combine. Give it a final taste just before serving and add a squeeze of lemon if you prefer more tartness.
To make the sarmie: Place the mozzarella on the bread, season with salt and pepper and layer the Parma ham on top. Place another slice of bread on top to make a sandwich and brush both sides of the bread with olive oil. Heat a heavy based pan and lightly fry each sandwich on both sides until the cheese has melted and the bread is golden brown and crispy. Slice each portion in half, place on a plate and generously spoon the dressing over the sarmie. If you really have to, use a knife and fork, otherwise just tuck in!
Serves: 4
Wine suggestions
Warwick Estate Chardonnay 2006 - Straw yellow with a green tinge, this wine opens with a full bouquet of juicy apple and pear aromas, followed by fruity flavours with slight hints of vanilla and butterscotch.
