Grilled Mozzarella, Marjoram and Late Summer Tomato Sandwich

Preparation info

  • Difficulty


  • Makes



Appears in

Shaun Hill's Cookery Book

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 small sprig fresh marjoram
  • 4 slices crusty white bread
  • 1 tablespoon olive oil
  • 2 large tomatoes, skinned
  • freshly ground black pepper


  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 pepper over the lot.
  5. Return the toast to the grill for 1 minute to heat through the filling. Combine the toasts to make the sandwiches.