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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
FRIED TALEGGIO AND PESTO FINGER SANDWICHES

FRIED TALEGGIO AND PESTO FINGER SANDWICHES

Ingredients

1/2 cup (125ml) red pepper pesto or basil pesto
8 slices of your favourite bread
200g taleggio, thickly sliced
40g soft butter, for spreading (or NOMU MAYUsee Tips)

Directions

Spread 4 slices of bread generously with the pesto. Top with slices of cheese and sandwich the remaining bread together. Spread the outside of both sides of the sandwich with butter (see Tips).

Heat a non-stick heavy-based pan over low to medium heat and fry each side until golden on the outside and the cheese has melted. Slice the toasted sandwiches into 3 to 4 pieces and serve immediately.

 

Tips: This recipe makes 12-16 fingers depending on the size of the bread slices. Ideal for children but also delicious for big people! Removal of crusts optional.

To make this recipe a little more special, make your own basil pesto or add ham or salami.

Spread the slices of bread with MAYU instead of butter for an extra flavourful, crispy crust. 

Ingredients

1/2 cup (125ml) red pepper pesto or basil pesto
8 slices of your favourite bread
200g taleggio, thickly sliced
40g soft butter, for spreading (or NOMU MAYUsee Tips)

Directions

Spread 4 slices of bread generously with the pesto. Top with slices of cheese and sandwich the remaining bread together. Spread the outside of both sides of the sandwich with butter (see Tips).

Heat a non-stick heavy-based pan over low to medium heat and fry each side until golden on the outside and the cheese has melted. Slice the toasted sandwiches into 3 to 4 pieces and serve immediately.

 

Tips: This recipe makes 12-16 fingers depending on the size of the bread slices. Ideal for children but also delicious for big people! Removal of crusts optional.

To make this recipe a little more special, make your own basil pesto or add ham or salami.

Spread the slices of bread with MAYU instead of butter for an extra flavourful, crispy crust. 

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