These grilled bruschetta sandwiches, packed with fresh ingredients, are perfect for a quick yet nutritious snack and are particularly delectable when dipped in tomato soup.
Step 1
Thinly slice the garlic, dice the tomatoes, and shred your mozzarella by hand into bite-sized pieces.
Step 2
Cut open your rolls and press the sliced garlic into the air holes of the ciabatta on one half of each sandwich. Scatter those halves with diced tomato, then drizzle with olive oil and season with sea salt.
Step 3
cover the remaining halves with mozzarella and sliced olives, then season with black pepper. Feel free to drizzle on some balsamic glaze if you have it as it goes wonderfully with the rocket and mozzarella.
Step 4
Place your sandwich halves under the grill on a medium heat for two minutes. Keep checking every few minutes until the mozzarella has melted, being careful not to char the ciabatta (although I think a little charring tastes nice with tomato soup). You really just want the cheese to melt, not crust over.
Step 5
Before closing your sandwiches, fill them with a small handful of rocket and, if you're feeling extra indulgent, a generous scattering of freshly grated parmigiano reggiano. Yum!
- Feel free to play with the ratios in this recipe. I like my bruschetta sandwich with minimal tomato as I usually dip it in a tomato based soup, but you can add as much tomato as you like.
- In the absence of ciabatta, you could use any nice crusty bread you have around, as long as it’s sliced thickly.
- I've used low fat mozzarella for these and didn’t notice a difference, so if you need to cut calories somewhere, that’s a good way to do it.
- If olives aren't your thing, you can use any acidic ingredient you have lying around, like capers or even pickled jalapeños.
