4 Servings
Prep Time
Cook Time
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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.

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