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Photo of Sardine and antipasto ciabatta melts by WW

Sardine and antipasto ciabatta melts

11
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Ciabatta bread

240 g, (8x30g slices)

Basil pesto

2 tbs

Sardines, canned in springwater, drained

220 g, (2x110g cans)

Antipasto mix, drained

100 g, (1x225g jar), rinsed, chopped

Cherry tomatoes

150 g, halved

Light mozzarella cheese

½ cup(s), grated, (55g) grated

Rocket

25 g, to serve

Instructions

  1. 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.
  2. 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.

Notes

SERVING SUGGESTION: Baby cucumbers (qukes). TIP: Antipasto is a mixture of marinated grilled eggplant, olives, capsicum and artichokes. Find it in the bottled vegetable and condiment aisle of most supermarkets. Add it: 1tbs balsamic vinegar drizzled to serve. Swap it: Sardines for 2 x 115g cans mackerel in brine.

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