The flavours of Italy are captured in between the garlic sourdough bread with sliced salami, basil leaves and fresh ricotta.
- 400 g split garlic sourdough bread, cut into quarters
- 60 g mixed salad leaves
- 50 g sliced salami
- 1 tomato, sliced
- ¼ cup basil leaves
- 125 g fresh ricotta, crumbled
Preheat a sandwich press. For each toastie, place a bread base on a clean work surface. Top with a quarter each of the salad leaves, salami, tomato, basil and ricotta. Top with remaining bread. Repeat to make 4 in total.
Cook in sandwich press, in batches, for 4 mins or until heated and toasted. Cut in half.