Toasted ciabatta tricolore
- 4 Baker’s Selection Ciabatta Rolls, split in half
- 4-pack Extra Special Hand Picked Vine Ripened Tomatoes, thickly sliced
- 125g ball light mozzarella, torn
- 50g spinach
- 10g basil
- 1tbsp balsamic glaze
Top the bottom halves of the ciabatta rolls with the tomato, mozzarella, spinach and basil. Drizzle with the balsamic glaze and finish with the tops of the rolls.
To toast, heat a nonstick frying pan over a high heat. Dry-fry each sandwich individually, for 2 mins on each side, with a heat-safe plate on top to weigh it down.
Once toasted, set aside for 1 min to rest before slicing in half to serve.