Mozzarella and pesto toasties

Ingreadient

• 50g butter, softened
• 
8 crusty white bread slices
• 125g ball mozzarella, sliced
• 125g hard (cooking) mozzarella, 
grated
• 10 parma ham slices
• Sunflower oil for frying
• 2 medium free-range eggs
• 1 tbsp milk
• Large bunch fresh basil leaves
• 30g toasted pine nuts
• 50g parmesan, cut into small pieces
• 3 glugs olive oil
• Juice ½ lemon

Instruction

1. To make the pesto, whizz all the pesto ingredients in a food processor (or use a mini chopper or a pestle and mortar) and season to taste.
2. Heat the oven to 200°C/180°C fan/gas 6. Butter each slice of bread on one side, then put 4 slices on a board, butter-side down. Spread each with a thin layer of pesto, then top each with the mozzarella slices, grated mozzarella and parma ham (2 slices on each). Top with the remaining bread slices, butter-side up, pressing into a sandwich.
3. Heat enough oil to cover the base of a large frying pan (or use a griddle pan). In
 a wide shallow bowl, whisk the eggs with the milk. Carefully dip the sandwiches into the beaten egg, turning to coat both sides. Fry one sandwich at a time for 
1 minute on each side until golden and the cheese has started to melt. Put each fried sandwich on a baking sheet while you fry the remaining sandwiches.
4. Bake in the oven for 5 minutes or until the cheese is oozing from between the bread. Add the remaining slices of parma ham to the same pan and fry for 3-4 minutes on a high heat until crisp. Serve the toasties with the remaining pesto, topped with shards of crispy ham.