Fold prosciutto onto each of the base ciabatta slices. Top with folded salami slices, then follow with sun dried tomatoes, artichokes and olives. Finish with mozzarella.
Add to a small baking tray then pop under the grill and broil until the mozzarella melts.
Spread pesto mayo over top ciabatta slice. Top melted mozzarella with rocket/arugula, then add the top ciabatta slice. Eat whole or slice in half and enjoy!
a) Toasted Ciabatta - To toast the ciabatta just drizzle in extra virgin olive oil and either toast in a scorching hot griddle pan or place under the grill and broil until crispy.b) Pesto Mayo - Check out my recipe for Pesto Mayo, alternatively you can just use pesto!c) Make Ahead - I tend to make these fresh, just the bread is warm and toasty. If you're not toasting the bread you could make these ahead of time, just be conscious of how oily the ingredients are. Important to pat dry before stacking or the oil will seep into the bread as they rest.d) Calories - per sandwich:
Amount Per Serving
Calories 714Calories from Fat 413
% Daily Value*
Saturated Fat 15.783g99%
Trans Fat 0.188g
Polyunsaturated Fat 6.673g
Monounsaturated Fat 19.926g
Vitamin A 1128IU23%
Vitamin C 20.3mg25%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.