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Italian Open Face Sandwich With Grana Padano

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This inspired idea is perfect for a quick and easy lunch – just the thing for al fresco eating. It’s ideal for vegetarians, too!
Ingredients
  Ciabatta loaf 1
  Sun dried tomato paste 8 Teaspoon
  Grilled artichokes 4 Ounce, bottled (100 Gram)
  Roasted red peppers 4 Ounce, bottled (100 Gram)
  Black olives 12
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Dish: 
Sandwich
Restriction: 
Vegetarian
Ingredient: 
Cheese
Servings: 
4

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