Mozzarella & salami ciabatta
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 1 small ciabattasplit
- 1 small fennel bulbtrimmed 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
- lemonwedges, for squeezing
Nutrition: per serving
- kcal519
- fat28g
- saturates10g
- carbs47g
- sugars4g
- fibre4g
- protein23g
- salt2.99g
Method
step 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.
