Mackerel, tomato & pesto grilled cheese
This is an incredibly easy recipe, perfect for brunch. Mackerel contains essential omega 3 fatty acids, making it a wonderful change for salmon or tuna. Look out for sustainable sourced and caught tins of fish to help do your bit for our food system.
Oh yes and if you are feeling DIY-ey get my recipe for homemade basil pesto here!
Mackerel, tomato & pesto
- 4 thick slices sourdough
- 2 TBS basil pesto
- 80g cheddar, thinly sliced or grated
- 1 x tin mackeral, in brine
- 2 tomatoes, sliced thinly
- 2 handfuls rocket
- Olive oil, for drizzling
- Cracked pepper, for sprinkling
- Chilli flakes, for sprinkling
Preheat your grill to 200C
Spread the pesto evenly over the 4 slices of bread.
Divide the mackeral between each slice.
Top with cheese and tomato. Place on a baking paper lined oven tray and slide under the grill. Cook for about 5 minutes, or until grilled to your liking.
Top with the rocket, drizzle over the olive oil and add the pepper and chilli flakes.
What are your favourite grilled cheese toppings?