Ingredients:
- 4 tbsp garlic butter
- 1 large ciabatta loaf, cut in four, then sliced in half
- 4 tbsp SPAR Pesto alla Genovese
- 2 sprigs of fresh basil, leaves picked
- 8 slices of prosciutto
- 3 balls of mozzarella, sliced
- 4 tbsp SPAR Parmigiano Reggiano Shavings
- 150g SPAR Sundried tomatoes, chopped
- 2 beef tomatoes, sliced and seasoned
- 1 tsp SPAR Balsamic Vinegar
- 1 tsp SPAR Extra-Virgin Olive Oil
Method:
1. Spread one tablespoon of garlic butter across each ciabatta and place on the pre-heated grill for 2-3 minutes, until lightly toasted.
2. Add one tablespoon of pesto to each of the bottom slices of ciabatta, add a few basil leaves, then top with two slices of prosciutto, slices of mozzarella, a sprinkle of Parmigiano Reggiano shavings, sundried tomatoes, slices of tomato and a drizzle of balsamic and olive oil to finish.
3. Top with the remaining pieces of ciabatta and enjoy with your favourite summer salad.
