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