Creamy Stracciatella Cheese and Tomato Sandwich
with Roasted Potato Wedges- Sulphites
- Gluten
- Milk
We've taken the classic Italian antipasto and made it a meal for two! Toast ciabatta buns are brushed with garlic oil and topped with creamy stracciatella, juicy tomatoes and fresh basil. A final drizzle of balsamic glaze and you're all set for date night!
Ingredients
7 g
Basil
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
240 g
Tomato
6 g
Garlic
300 g
Yellow Potato
1 tbsp
Italian Seasoning
(Contains: Sulphites)
2 unit
Ciabatta Roll
(Contains: Gluten)
30 g
Green Olives
100 g
Stracciatella Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Garlic Guide in Step 3 (dbl each for 4 ppl) : 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/4-inch thick wedges. Thinly slice basil leaves. Cut tomatoes into 1/4-inch pieces. Roughly chop olives. Peel, then mince or grate garlic.
Toss potatoes and half the Italian seasoning with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, mix tomatoes, olives, balsamic glaze, half the basil and 1/4 tsp garlic (dbl for 4 ppl) in a medium bowl. (NOTE: Reference Garlic Guide). Season with salt and pepper. Set aside.
Mix remaining garlic and 1 tbsp oil (dbl for 4 ppl) in another small bowl. Halve buns, then brush cut sides with garlic oil. On another baking sheet, arrange buns cut-side up. Toast in top of oven, until golden-brown, 5-6 min. (TIP: Keep an eye on your buns so that it does not burn!)
When buns are toasted, using a slotted spoon, divide tomato mixture between buns. (NOTE: Keep any liquid from the medium bowl. We'll use it in Step 6!) Top with stracciatella. Sprinkle over remaining Italian seasoning. Season with salt and pepper. Sprinkle over mozzarella. Bake in middle of oven, until cheeses melt, 7-8 min.
Divide tomato stracciatella sandwiches between plates. Drizzle with any remaining liquid from the bowl. Sprinkle over remaining basil. Serve potato wedges on the side.
