HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Stracciatella Cheese And Tomato Sandwich
Creamy Stracciatella Cheese and Tomato Sandwich

Creamy Stracciatella Cheese and Tomato Sandwich

with Roasted Potato Wedges

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

7 g


2 tbsp

Balsamic Glaze


240 g

Roma Tomato

6 g


300 g

Yellow Potato

1 tbsp

Italian Seasoning


2 unit

Ciabatta Roll


30 g

Green Olives

100 g

Stracciatella Cheese


½ cup

Mozzarella Cheese, shredded


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber7 g
Protein20 g
Cholesterol40 mg
Sodium1220 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Sheet
Paper Towel
Medium Bowl
Parchment Paper
Silicone Brush
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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.