Ciabatta with sun-dried tomatoes and mozzarella

Ingredients for 10 flame-cured salmon rolls:

10 sandwich-cut ciabattas, ready-made, item 751
200 g basil pesto
50 g rocket
350 g sun-dried tomatoes in oil
250 g double cream cheese
500 g mozzarella, sliced
450 g grilled zucchinis, sliced
Salt, pepper, chili powder

Preparation method:

Defrost the ciabattas at room temperature for 75-90 minutes. Alternatively: Preheat the oven to 230 °C and bake at 190 °C for 2-5 minutes with a little steam.

Brush the tops and bottoms of the ciabattas with basil pesto.
Wash the rocket. Cut the tomatoes into bite-size pieces.

Spread cream cheese onto the bottom half of the sandwich and top with rocket and tomatoes. Arrange the courgette and mozzarella slices alternately on top.
Season with salt, pepper and chilli powder and put the lid on.

Tip:

Toast the finished ciabattas in a contact grill.