Ciabatta with prosciutto, mozzarella, olives and flatbread

We love a toastie in our house. This recipe is a basic yet deliciously easy go-to version
that we create when we want to nurture ourselves and our tummies. I’ve chosen my
favourite local ingredients - but use what you have on hand or can source easily.

Makes 3-4

Ciabatta or other flat style bread
Olive Oil
160g gruyere, gouda or cheddar sliced
100g prosciutto, sliced
4 Curious Cropper ripe red juicy tomatoes, sliced
60g River Estate olives, pitted and sliced
Handful of fresh basil leaves
150g Clevedon Buffalo Bocconcini, torn
Sea Salt
Black Pepper

Heat your sandwich press.

Now, measure your ciabatta and work out how much you can fit into your press at once. Either
create 4 separate sandwiches to grill together, or two long ones that can ultimately be sliced to
serve.

Slice the ciabatta lengthwise through the middle and then use a pastry brush to lightly cover the
outsides of your bread with olive oil.

Set the ‘lids’ of the ciabatta aside and top the bases starting with gruyere. Build up with the
prosciutto, tomatoes, olives and top finally with the pulled mozzarella, a pinch of sea salt and a
decent grind of black pepper.

Top with the lid of ciabatta and place into your sandwich press. Press down and let the heat melt
your cheeses so that they ooze.

Serve with more fresh basil, a drizzle of River Estate Olive Oil, and some Chive flavoured
Proper Crisps.

Photo: Supplied