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Mozzarella & salami ciabatta

Create a simple Mediterranean-style supper in under five minutes, with no cooking

  • Prep: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 519
  • Carbohydrates 47
  • Saturated Fat 10
  • Sugar 4
  • Protein 23
  • Fat 28
  • Fibre 4
  • Salt 2.99

Nutrition per serving

  • Calories 519
  • Carbohydrates 47
  • Saturated Fat 10
  • Sugar 4
  • Protein 23
  • Fat 28
  • Fibre 4
  • Salt 2.99

Ingredients

  • 1 small ciabatta, split
  • 1 small fennel bulb, trimmed and thinly sliced
  • 1 tbsp extra-virgin olive oil
  • handful rocket
  • ½ a 125g ball mozzarella (use a light version if you prefer), drained
  • 8 slices salami
  • lemon wedges, for squeezing

Method

  1. Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.

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