Ingredients
Units
Scale
300g loaf of Ciabatta, sourdough, or French bread divided into 16 slices
125g pre-sliced mozzarella or ball of mozzarella thinly sliced and patted dry with paper towels
1/3 cup / 30g freshly grated parmesan
1/4 cup / 60ml extra virgin olive oil
10.5oz / 300g good fresh tomatoes, diced
1/2 small red onion diced
2 tbsps basil
1 clove of garlic, peeled
Balsamic glaze to taste
Instructions
Once you’ve diced your tomato, use paper towels to press down whilst on the chopping board, just to soak up some moisture. Place into a mixing bowl with red onion, basil, 1/2 tbsp extra virgin olive oil and a good pinch of salt and pepper.
Brush one side of all of the slices of ciabatta with extra virgin olive oil. Flip half of them over so they’re oil-side-down. Place mozzarella on top, then top with the bruschetta mix, then finish parmesan. Place the oil slice on top (oil-side-up) and gently push down to secure the filling.
Add to a griddle or frying pan over medium heat (medium high if you want some char, the cheese just may not be as melted). Once golden and lightly charred on one side, flip over and gently rub the top with a clove of garlic. Fry the other side then place garlic-side-down on a serving board. Rub the top with garlic.
Depending on pan size, you will need to do this in two batches. Serve by drizzling individual sandwiches with balsamic glaze!
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 1 sandwich
- Calories: 230
- Fat: 12
- Carbohydrates: 20
- Protein: 8
