A grab-and-go sandwich, full of summer salad flavours! Rich basil pesto, creamy bocconcini and sweet tomatoes make a tasty trio in this easy sandwich.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
100 g
Bocconcinis
(Contient Lait)
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Noix, Blé, Lait, Soya, Sulfites, Oeuf, Poisson)
1 pièce(s)
Tomate
1 cs
Vinaigre balsamique
(Contient Sulfites)
28 g
Jeunes épinards
0.13 cc
Poivre*
0.13 cc
Sel*
½ cs
Huile*
Cut or tear bocconcini in half, then season with salt and pepper. Halve tomatoes lengthwise, then thinly slice into half-moons.
Halve ciabatta. Using a toaster or toaster oven, toast ciabatta until golden, 1-2 min. (TIP: You can skip this step if you don't want to toast ciabatta!)
Add as much vinegar as desired and 1/2 tbsp oil to a medium bowl. Season with salt and pepper, then whisk together with a fork. Add spinach and half the tomatoes, then toss to combine.
Spread pesto onto cut-sides of ciabatta. Top bottom roll with bocconcini, remaining tomatoes and top roll. Serve salad alongside.