Italian-style rolls
By Esther Clark
Load ciabatta rolls with fresh pesto, buffalo mozzarella, artichokes, roasted red peppers and basil leaves for a delicious Italian-Inspired sandwich lunch
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Prep:5 mins
No cook - Serves 2
- Easy
Nutrition per serving
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kcal 502
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fat 23g
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saturates 10g
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carbs 48g
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sugars 4g
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fibre 4g
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protein 23g
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salt 3.4g
Ingredients
- 2 ciabatta-style rolls, toasted
- 1½ tbsp fresh pesto
- 50g marinated artichokes from a jar, drained and sliced
- 1 large roasted red pepper from a jar, drained and sliced
- 1 ball buffalo mozzarella or burrata, torn
- handful of fresh basil leaves
Method
Split the rolls and spread the pesto over the bases. Top with the artichokes, pepper, cheese, basil and the bun tops to serve.