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Tomato Pesto Ciabatta Sandwich
40 minServes 2Nutri-Score C€€
C
40 min
40 minTomato Pesto Ciabatta Sandwich
what you need
Ingredients
ciabatta (halved lengthwise)Bakery200 g
olive oil (for drizzling)Pantry30 ml
cherry tomatoes (halved)Produce250 g- balsamic vinegarPantry15 ml
saltSpices3 g
black pepper (ground)Spices1 g
Italian seasoningSpices3 g
garlic (halved)Produce1 piece- pestoPantry60 g
fresh mozzarella (sliced)Dairy150 g- fresh basil (leaves)Produce10 g
- balsamic glazePantry15 ml
per serving
Nutrition
479kcal
- Carbs
- 53 g
- Proteins
- 17 g
- Fat
- 23 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Bake
- Place the sandwich in the oven until the cheese is melted and the bread is crisp.
- Step 6
Cool and finish
- Let the sandwich cool before eating.
- Drizzle with balsamic glaze and serve.