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Ingredients

  • 1 English breakfast muffin, cut in half
  • 1 tbsp tomato puree
  • 1 tsp red pesto
  • 1 tbsp olive oil
  • 2 to 3 button mushrooms, sliced
  • 1/2 small red onion, sliced
  • 1/2 small courgette, thinly sliced
  • salt & freshly ground black pepper
  • 50 g grated mozzarella or Cheddar Cheese
  • 1 slice ham or salami cut into pieces (optional for non-vegetarians)

Method

  1. Heat the olive oil in a small frying pan and cook the onion, mushrooms and courgette until softened and becoming golden.
  2. Season with a little salt and pepper.
  3. Toast the muffins until golden.
  4. Mix together the tomato puree and red pesto and spread over the muffins.
  5. Divide the vegetables between the two halves and scatter the cheese over the top.
  6. Place under a pre-heated grill for about 4 minutes or until golden and bubbling.
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