1 large ciabatta loaf (300 g)
40 g of chopped prosciutto
180 g of mozzarella cheese, cut into thin slices
100 g of dried tomato, finely chopped
10 sprigs of fresh parsley
4 tablespoons of black olive tapenade
4 tablespoons of olive oil
1 pinch of salt
1 tablespoon of vinegar
1 large ciabatta loaf (300 g)
40 g of chopped prosciutto
180 g of mozzarella cheese, cut into thin slices
100 g of dried tomato, finely chopped
10 sprigs of fresh parsley
4 tablespoons of black olive tapenade
4 tablespoons of olive oil
1 pinch of salt
1 tablespoon of vinegar
Cut the loaf in half lengthwise
On one half, layer prosciutto, mozzarella, tomato, parsley, and olives
In a medium bowl, mix remaining ingredients with a hand blender until smooth
Spread over the filling and top with the other half of the loaf
Cut into four portions, serve on plates
538 calories per serving
