Mozzarella, salami & tomato

Mozzarella, salami & tomato

By
From
Melts
Makes
1
Prep
5 mins
Cooking time
6 mins
Photographer
Jaqui Melville

The colours of the Italian flag . . . If ever you go driving on the Autostrade of Italy, this is a popular panino found at most petrol stations. It is also now a top favourite toastie in many other parts of the world. If meat is not your thing, swap it out for a good layer of basil leaves.

Ingredients

Quantity Ingredient
4 slices salami
1 small ciabatta, halved lengthways
1 ripe tomato, sliced
60g fresh mozzarella, sliced

Method

  1. Lay the salami along the cut side of the bottom half of the ciabatta. Add the sliced tomato on top, then the mozzarella slices. Close the sandwich.
  2. If you have a panini press, use it to cook the sandwich until it is toasted on the outside and the cheese has melted on the inside. Alternatively, heat a frying pan to a medium heat, then add the ciabatta. Press down on the sandwich using a spatula and cook for 3 minutes on both sides or until crispy and the mozzarella has melted.

best bread:

  • ciabatta
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