Plat
Tomato Pesto Ciabatta Sandwich
40 minPour 2Nutri-Score C€€
C
40 min
40 minTomato Pesto Ciabatta Sandwich
ce qu’il vous faut
Ingrédients
ciabatta (halved lengthwise)Boulangerie200 g
olive oil (for drizzling)Épicerie30 ml
cherry tomatoes (halved)Fruits et légumes250 g- balsamic vinegarÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices1 g
Italian seasoningÉpices3 g
garlic (halved)Fruits et légumes1 morceau- pestoÉpicerie60 g
fresh mozzarella (sliced)Produits laitiers150 g- fresh basil (leaves)Fruits et légumes10 g
- balsamic glazeÉpicerie15 ml
par portion
Nutrition
479kcal
- Glucides
- 53 g
- Protéines
- 17 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Toast the ciabatta
- Preheat the oven to 180 °C.
- Drizzle the ciabatta with olive oil and place it on a baking tray.
- Toast until lightly golden.
- Étape 2
Marinate the tomatoes
- Halve the cherry tomatoes and place them in a bowl.
- Drizzle with olive oil and balsamic vinegar, then season with salt, pepper and Italian seasoning.
- Mix well and set aside to marinate.
- Étape 3
Rub the bread with garlic
- Cut the garlic clove in half.
- Rub the toasted bread with the cut garlic, pressing it into the holes.
- Étape 4
Assemble the sandwich
- Spread the pesto over one side of the bread.
- Add the fresh mozzarella, the marinated tomatoes with their juices and the fresh basil.
- Étape 5
Bake
- Place the sandwich in the oven until the cheese is melted and the bread is crisp.
- Étape 6
Cool and finish
- Let the sandwich cool before eating.
- Drizzle with balsamic glaze and serve.