Italian-style rolls
- Esther Clark
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Serves 2
Easy
Prep: 5 mins
No cook
A star rating of 3.6 out of 5.3 ratingsRate
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Load ciabatta rolls with fresh pesto, buffalo mozzarella, artichokes, roasted red peppers and basil leaves for a delicious Italian-Inspired sandwich lunch
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Ingredients
Nutrition
Units:
MetricUS
-
2 ciabatta-style rolls
toasted
-
1½ tbsp fresh pesto
-
50g marinated artichokes
from a jar, drained and sliced
-
1 large roasted red pepper
from a jar, drained and sliced
-
1 ball buffalo mozzarella
or burrata, torn
-
handful of fresh basil
leaves
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Nutrition: Per serving
- kcal502
- fat23g
- saturates10g
- carbs48g
- sugars4g
- fibre4g
- protein23g
- salt3.4g
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Method
-
step 1
Split the rolls and spread the pesto over the bases. Top with the artichokes, pepper, cheese, basil and the bun tops to serve.
Recipe from Good Food magazine, September 2019
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A star rating of 3.6 out of 5.3 ratings
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