Ciabatta sandwich

Ciabatta sandwich

Total: 1 hr | Active: 30 Min.
Nutritional value / person: 516 kcal
, Fat: 21 g
, Carbohydrate: 56 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

2 tbsp olive oil
¼ tsp salt
a little pepper
1 aubergine, cut lengthwise into approx. 5 mm slices
1 red pepper, cut lengthwise into eighths

Sandwich

1 bread (e.g. ciabatta, approx. 400 g)
1 tbsp green olive tapenade
1 ½ tbsp balsamic vinegar
150 g mozzarella, sliced
80 g salami in slices
1 bunch basil, leaves torn off
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How it's done

Vegetables

Mix together the oil, salt and pepper. Brush the aubergine and pepper with the oil. Fry the aubergine in batches in a non-stick frying pan for approx. 3 mins. on each side, fry the pepper all over for approx. 10 mins., remove.

Sandwich

Cut open the ciabatta, spread the olive tapenade over the base, brush the top half of the bread with balsamic. Place the aubergine and pepper on the sandwich base along with the mozzarella, salami and basil, cover with the top half of the bread. Wrap the sandwich in cling film, place a board on top and weigh down (e.g. with tin cans) for approx. 30 mins. Remove the bread from the cling film and cut into pieces.

Good to know
Note: The sandwich can also be enjoyed without being pressed. Pressing simply makes it easier to cut and eat the sandwich.
Tip: Prepare the vegetables approx. 1 day in advance, cover and keep in the fridge.

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