Monday nights food bloggers chat on twitter was about what we are looking forward to eating/cooking this summer. Well last summer Mama and I lived off roasted tomatoes, mozzarella and basil and boy was it good. So I got thinking, how I could spruce up the dish to blog about and here we are pressed ciabatta sandwiches.
My nephew (5, soon to be 6) won’t eat sandwiches unless they a squashed down. This recipe makes me think of him! These would be perfect for any summer picnic.
Adapted from Good Food
2 ciabatta loaves
4 large tomatoes
1 ball of mozzarella
Handful of chopped fresh chives
1 tsp of wholegrain mustard
1tbsp olive oil
Salt and pepper
Cut the the tomatoes into thick slices and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for at least 20 minutes.
Cut the ciabatta in half length ways and brush with olive oil. Toast for 5-10 minutes until golden.
Brush the ciabatta with the mustard (use sparingly) .
Chop up the mozzarella and place on top of the tomatoes. Melt for 10 minutes.
Chop up the chives.
To assemmble, layer up the tomatoes, mozzarella and chives. Wrap in baking paper and secure tightly with string.
Place the sandwiches onto a baking tray and place another baking tray on top. Place tins of beans or a weight on top of the sandwiches. Press down and leave until your ready to eat. You can leave them in the fridge overnight if you wish!
Unwrap and enjoy!
You could use any filling you like. Give it a try!