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    Ciabatta with Pesto, Mozzarrella and Salami

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    Ciabatta with Pesto, Mozzarrella and Salami

    Ingredients

    • 1 ciabatta loaf
    • Basil pesto
    • Salami, sliced
    • 1 buffalo mozzarella plait
    • Torn basil leaves

    Method

    1. Slice a ciabatta loaf into 2cm-thick slices. Lightly toast the slices under a warmed grill and then brush with a generous coating of pesto (use the traditional basil sort or a variation such as Dress Italian Fennel & Pistachio). Top with thin slices of Italian salami. Slice 1 buffalo Mozzarella plait thickly and add this to the salami, then top with torn basil leaves.
    2. Serve as an open sandwich or top with another slice of bread. One ciabatta makes 6 closed sandwiches.

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