Italian Open Face Sandwich with Grana Padano
|Sun dried tomato paste||8 Teaspoon|
|Grilled artichokes||4 Ounce, bottled (100 Gram)|
|Roasted red peppers||4 Ounce, bottled (100 Gram)|
|Red onion||1 Small, finely sliced|
|Virgin olive oil||1 Tablespoon|
|Grana padano cheese||1⁄4 Cup (4 tbs)|
|Oregano leaves/Basil leaves||4 (To Garnish)|
1. Slice the ciabatta loaf through the middle, then cut each piece in half.
2. Spread each piece with 2 teaspoons of sun-dried tomato paste. Top with torn-up pieces of artichoke and peppers, then share the olives and red onion between each piece.
3. Drizzle with olive oil and finish off with plenty of shavings of Grana Padano cheese. Garnish with oregano or basil leaves, then serve at once.
To find more information about or purchase Grana Padano Cheese and other Di Palo Products, visit DiPaloSelects.com.