
This is no ordinary bap. Filled with salami, avocado and Cheddar cheese, this sandwich is easy to prepare and even easier to wolf down!
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Avocado
25 grams
Sun-Dried Tomato Paste
1 pack(s)
Milano Salami
40 grams
Wild Rocket
32 grams
Mayonnaise
(Contains: Egg, Mustard)

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta.
b) Halve the ciabatta.
c) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

a) Meanwhile, thinly slice the cheese.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
c) In a small bowl, combine the sun-dried tomato paste and the mayonnaise.

a) Spread the sun-dried tomato mayo over both halves of the warm ciabatta, then share the bases between 2 serving plates.
b) Top the ciabatta bases with the salami, sliced avocado, sliced Cheddar and rocket. Sandwich on the ciabatta lids to finish.
Enjoy!