Italian Toastie

Italian Toastie

By The Weekly  ,

May 28, 2019

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The flavours of Italy are captured in between the garlic sourdough bread with sliced salami, basil leaves and fresh ricotta.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1Preheat 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.

2Cook in sandwich press, in batches, for 4 mins or until heated and toasted. Cut in half.