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:
covered percent of daily need
