A great recipe for kids to assemble- fully load a ciabatta loaf with favourites like prosciutto, artichokes, peppers, spinach, and mozzarella
Preparation: 30 Minutes | Makes one loaf | Suitable from 12 months
Ingredients
Long ciabatta loaf, sliced in half lengthways
3 tbsp olive oil
1 teaspoon balsamic vinegar
1 teaspoon grainy or Dijon mustard
3 teaspoons green pesto
2 big handfuls of rocket or spinach
250g roasted red pepper from a jar
4-6 sun dried tomatoes, finely sliced
125g ball mozzarella, cut into slices
50g parmesan, grated
6 slices of roasted ham
Method
Slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6
Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
Put the olive oil, balsamic vinegar, mustard and pesto in a bowl, then whisk them together with a fork
Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing
Arrange the rest of the ingredients in layers. Start with the rocket or spinach, then the pepper, sundried tomatoes, mozzarella and parmesan and ham
Drizzle over the rest of the dressing and pop the other slice of ciabatta on top
Press down on the sandwich to squash all the layers together
Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string
Place a heavy baking tray on top of your sandwich and top it with weights or cookbooks. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack
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