Italian toasties

You can never have too many main course recipes, so give Italian toasties a try. For $1.61 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 427 calories, 22g of protein, and 36g of fat each. From preparation to the plate, this recipe takes around 50 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. It is brought to you by BBC Good Food. A few people made this recipe, and 44 would say it hit the spot. If you have ham, sundried tomato paste, olive oil, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. If you like this recipe, take a look at these similar recipes: Onion Toasties, Onion Toasties, and Mushrooms with pesto toasties.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

140g your favourite sliced ham

1 ball mozzarella, sliced

olive oil, for drizzling

selection of favourite pizza toppings, such as olives, antipasti peppers, artichokes or aubergine slices

200g provolone cheese, sliced (if you can't find this, just use 2 balls of mozzarella instead of 1)

2 tbsp sundried tomato paste

Equipment:

aluminum foil

oven

bowl

Cooking instruction summary:

Split the loaf through the middle,leaving it attached at one side, and openit up like a book. Scrape away some ofthe soft bread inside (use to makebreadcrumbs), then drizzle generouslywith olive oil. Spread the tomato pasteover both sides, then start layering upyour fillings on top. Start with theprovolone and ham, then add any ofyour favourite pizza toppings, if you like,finishing with the mozzarella. Scatterwith oregano, season with salt andpepper, then carefully close the sandwichand squash it down with your hands toflatten. Wrap tightly in foil. Can be madeup to a day ahead and chilled.To serve, heat oven to 180C/160C fan/gas 4. Place the foil-wrapped sandwichonto the oven shelf and bake for 30 minsfrom room temperature or 35 mins fromthe fridge. Lift onto a board, unwrap, thenslice into roughly 6 sandwiches. Servewith bowls of crisps, gherkins and pickledonions and let everyone help themselves.

 

Step by step:


1. Split the loaf through the middle,leaving it attached at one side, and openit up like a book. Scrape away some ofthe soft bread inside (use to makebreadcrumbs), then drizzle generouslywith olive oil.

2. Spread the tomato pasteover both sides, then start layering upyour fillings on top. Start with theprovolone and ham, then add any ofyour favourite pizza toppings, if you like,finishing with the mozzarella. Scatterwith oregano, season with salt andpepper, then carefully close the sandwichand squash it down with your hands toflatten. Wrap tightly in foil. Can be madeup to a day ahead and chilled.To serve, heat oven to 180C/160C fan/gas

3. Place the foil-wrapped sandwichonto the oven shelf and bake for 30 minsfrom room temperature or 35 mins fromthe fridge. Lift onto a board, unwrap, thenslice into roughly 6 sandwiches.

4. Servewith bowls of crisps, gherkins and pickledonions and let everyone help themselves.


Nutrition Information:

Quickview
706k Calories
37g Protein
26g Total Fat
77g Carbs
26% Health Score
Limit These
Calories
706k
35%

Fat
26g
41%

  Saturated Fat
13g
81%

Carbohydrates
77g
26%

  Sugar
4g
4%

Cholesterol
67mg
22%

Sodium
1586mg
69%

Get Enough Of These
Protein
37g
75%

Selenium
52µg
75%

Folate
204µg
51%

Calcium
502mg
50%

Phosphorus
500mg
50%

Vitamin B1
0.74mg
49%

Vitamin B2
0.65mg
38%

Vitamin B3
7mg
37%

Manganese
0.72mg
36%

Iron
5mg
32%

Zinc
3mg
26%

Vitamin B12
1µg
25%

Magnesium
58mg
15%

Vitamin A
712IU
14%

Vitamin B6
0.26mg
13%

Fiber
3g
13%

Copper
0.21mg
11%

Potassium
312mg
9%

Vitamin B5
0.76mg
8%

Vitamin E
0.81mg
5%

Vitamin K
3µg
4%

Vitamin D
0.48µg
3%

covered percent of daily need
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