Mozzarella & salami ciabatta

Mozzarella & salami ciabatta

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(4 ratings)

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 2

Create a simple Mediterranean-style supper in under five minutes, with no cooking

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
519
protein
23g
carbs
47g
fat
28g
saturates
10g
fibre
4g
sugar
4g
salt
2.99g

Ingredients

  • 1 small ciabatta, split
  • 1 small fennel bulb, trimmed and thinly sliced
  • 1 tbsp extra-virgin olive oil
  • handful rocket
  • ½ a 125g ball mozzarella (use a light version if you prefer), drained
  • 8 slices salami
  • lemon wedges, for squeezing

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Method

Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.

Recipe from Good Food magazine, August 2010

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Comments

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eleanormayo's picture
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This was last nights supper as it was too hot to cook! I could not get any ciabatta last minute so used two chunky bread rolls which I "toasted" the cut side in the griddle pan and I also used mixed salad leaves instead of rocket. served with potato salad and was yum!

klwill1's picture
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so good! Fresh tasting and filling when made panini-style!

elizabethr's picture
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This is ever so quick and easy and yet full of flavour, really tasty.

dlockhart's picture
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This makes a nice summery lunch... It certainly wouldn't fill me up for dinner unless it's a starter!

Found the fennel a little overpowering so would probably skip next time.

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