All the flavours of a pizza, inside a toastie! Serve alongside a rocket and baby plum tomato salad.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
80 grams
Mature Cheddar Cheese
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
32 grams
Pesto
(Contains Milk)
125 grams
Baby Plum Tomatoes
20 grams
Wild Rocket
1 tbsp
Olive Oil
a) Halve the ciabatta.
b) Grate the Cheddar cheese.
c) In a small bowl, mix the sun-dried tomato paste and pesto, then spread the sun-dried tomato paste over the lids and bases of your ciabatta.
d) Divide the Cheddar between your ciabatta bases and sandwich shut with the ciabatta lids.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the ciabatta, pressing down with a spatula or heavy-bottomed pan.
c) Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins each side.
a) Meanwhile, halve the tomatoes, then combine in a medium bowl the tomatoes, rocket and olive oil (see pantry for amount). Season with salt and pepper, then toss to coat.
b) Slice your toasties diagonally and share between 2 serving plates.
c) Serve the rocket and tomato salad on the side of your pizza toasties to finish.
Enjoy!