Preparation time:20 min
Cooking time: 5 min
Servings: 4
Ciabatta with bologna, portabella mushrooms, ricotta and pesto
A great Italian snack!
List of ingredients
- 4 crusty ciabatta rolls
- 8 slices of Lafleur Bologna (thinly sliced)
- 75 mL (1/3 cup) of ricotta cheese
- 250 mL (1 cup) of portabella mushrooms
- 15 mL (1 tablespoon) of olive oil
- 1 red pepper, cut into strips
- 30 mL (2 tablespoons) of basil pesto
- 60 mL (¼ cup) of mayonnaise
- Freshly ground pepper to taste
Preparation
- Slice portabella mushrooms. Grill on both sides on the grill or sauté in olive oil in a frying pan for 2 to 3 minutes. Set aside.
- Combine mayonnaise and pesto. Add pepper to taste.
- Grill insides of ciabatta rolls. Spread rolls with mayonnaise and pesto mixture.
- Place 2 slices of bologna in each roll. Add ricotta and portabella mushrooms.
Tips from the chef
- The ricotta cheese can be replaced by swiss or cheddar cheese.
- Try making this recipe with mini ciabatta rolls to serve as an appetizer.