Roasted Pepper & Mozzarella Ciabatta
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Print Recipe
Print Recipe |
| Servings |
| 6sandwiches |
| Servings |
| 6sandwiches |
Ingredients
- Sun-Dried Tomato Spread
- 1/2 cup sun-dried tomatoes
- 2 Tbsp roasted garlic puree
- 2 Tbsp tomato paste
- 1 Tbsp olive oil
- 2 Tbsp water
- 1/8 tsp sugar
- 1 pinch kosher salt
- Mozzarella Cheese
- 9 ounces fresh mozzarella sliced into 6 pieces
- 1 3/4 tsp olive oil
- 1/4 tsp kosher salt
- Ciabatta
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 6 ciabatta rolls split and toasted
- 1/2 cup chopped fresh kale greens stems removed
- 1/3 cup mixed fresh lettuce mix
- 9 ounces roasted red peppers sliced
Servings: sandwiches
Units:
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Ingredients
Servings: sandwiches
Units:
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Instructions
Sun-Dried Tomato Spread
- In a blender or food processor, combine all tomato spread ingredients. Blend until smooth.
Mozzarella
- Combine mozzarella cheese, olive oil, and kosher salt. Toss to coat.
Ciabatta
- Combine balsamic vinegar and olive oil in a small bowl. Wisk together.
- Divide balsamic mixture among ciabatta top halves.
- Spread tomato spread on each of ciabatta bottom halves.
- Divide and layer the following on bottom halves of ciabatta: kale, lettuce, roasted red pepper and mozzarella cheese.
- Top each with ciabatta top halves. Cut diagonally in half.
Nutrition Facts
| Calories | 550kcal |
| Total FatSaturated Fat | 24g8g |
| Cholesterol | 35mg |
| Sodium | 710mg |
| Total CarbDietary Fiber | 67g8g |
| Protein | 20g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.