Fontina on toasted ciabatta with ham

    Fontina on toasted ciabatta with ham


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    About this recipe: Cheese plays the centre role in this hearty and delicious ciabatta sandwich flavoured with a tangy garlic and parsley dressing.

    Serves: 4 

    • 280g jar roasted red peppers
    • bag of salad leaves
    • 2 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 crushed garlic clove
    • small bunch of flat-leaf parsley
    • 250g Fontina or Dolcelatte cheese
    • ciabatta
    • 200g cured ham

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Drain a 280g jar roasted red peppers and cut into slices. Mix with a bag of salad leaves and add 2 tbsp olive oil, 2 tbsp lemon juice, 1 crushed garlic clove and a small bunch of flat-leaf parsley, about 20g, roughly chopped. Season to taste and toss gently. Slice 250g Fontina or Dolcelatte cheese and arrange or spread on thick slices of toasted ciabatta. Serve immediately with 200g cured ham and the salad in its dressing.
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    For me, the thing that makes this sandwich special is dressing the greens. That single step really brightens the flavor and makes it unique. Unfortunately, I had no roasted red peppers on hand, but I think they would be an excellent addition. Very nice sandwich.  -  31 Oct 2015

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