- 6 crusty bread rolls
- 2 tbsp tomato purée
- 6 slices ham
- 3 tomatoes, sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 balls mozzarella, sliced (we used Sainsbury's Basics)
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 6 black olives (optional)
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
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Heat oven to 180C/160C fan/gas 4. Cut the tops off the rolls and scoop out the insides. Spread the rolls with tomato purée, then fill with ham, tomatoes and finally the mozzarella. Scatter with dried oregano and top each with an olive, if you like.
Place the rolls on a baking tray and bake for 15 mins until the rolls are crusty brown and the cheese is bubbling. Leave to rest for a min, then serve hot with a side salad.
Turn the roll tops and scooped-out insides into breadcrumbs by whizzing in a food processor. Or, make crunchy croutons: cut the bread into chunks, toss with a little oil, then bake for 10 mins.