Sardine and antipasto ciabatta melts
240 g, (8x30g slices)
Canned sardines in springwater, drained
220 g, (2x110g cans)
Antipasto mix, drained
100 g, (1x225g jar), rinsed, chopped
150 g, halved
Light mozzarella cheese
½ cup(s), grated, (55g) grated
25 g, to serve
- Preheat grill on high. Arrange bread, in a single layer, on a baking tray. Grill bread for 1–2 minutes each side or until golden.
- Spread pesto over 1 side of each bread slice. Top with sardines, antipasto, tomatoes and cheese. Grill for 1–2 minutes or until cheese is golden and bubbling. Serve melts topped with rocket.