Grilled Mozzarella, Marjoram and Late Summer Tomato Sandwich

Preparation info
  • Makes


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Fresh goat’s cheese, perhaps Cabri or Perroche, would also taste good in this sandwich.


  • 1 × 6 oz (175 g) fresh Mozzarella cheese
  • 1 tablespoon double cream


  1. Drain the cheese, then mash it and the cream together in a bowl with a fork.
  2. Pick the marjoram leaves into the cheese.
  3. Brush the bread slices on one side with olive oil and then lightly toast on both sides under a grill.
  4. Spread the cheese and herb filling over the oiled side of the toast. Slice tomatoes on top and then grind plenty of black pep