MOZARELLA, PESTO & TOMATO CIABATTA
Have you ever tried the Mozzarella, Pesto & Tomato Ciabatta for Café Nero? It’s such a simple recipe but there’s something so good about it! I love the stringy cheese, sharp pesto flavour and crunchy tomato all packed into a crispy Ciabatta bread. I found myself buying it almost every weekend so I thought I should try and recreate it at home. It was just as good, dare I say even better homemade.
WHY YOU’LL LOVE MOZZARELLA, PESTO & TOMATO CIABATTA
Quick and easy – This is such a quick and simple meal idea and takes only a few minutes to prepare. You can also prep this in advance and pop into the air fryer or oven whenever you want to eat.
Perfect lunch option – This is perfect as a lunch option because it’s easy to make and takes no time at all to cook. Especially if you are working from home or have limited time in the day to put something together.
Delicious blend of flavours – Mozzarella, Pesto and tomato is such a perfect blend of flavours. I don’t think I could ever get bored of this combination.
Crunchy Ciabatta – I love ciabatta bread because of how crunchy it is. It’s the perfect bread for this recipe but it can be substituted if you’d prefer a different style such as a bloomer or seeded bagel.
Customisable – You can easily customise this recipe by replacing the cheese for a swiss or cheddar cheese. If you don’t like tomatoes you can replace this with onions, lettuce or cucumber. Finally if you don’t want to include pesto you can replace with a spicy mayo, mustard or cream cheese.
HOW TO MAKE MOZZARELLA, PESTO & TOMATO CIABATTA
This a weekday staple for me because during the work week I’m short on time but still want a delicious and filling lunch.
- Start by slicing your ciabatta bread in half and toasting on a hot pan or under a grill. You can certainly change the type of bread to one you like better. I personally love sourdough bread, focaccia or a seeded spelt loaf.
- Spread on the pesto on the bread and top with sliced tomatoes. I used homemade pesto for this recipe but you can use shop bought if that’s more convenient for you (video for the pesto will be below).
- Sprinkle on the mozzarella cheese on top of the tomatoes and close the ciabatta.
- Place in the oven or air fryer at 180°C for 8-10 mins, it will be crunchy on the outside and soft on the inside. The perfect balance of textures.
- Allow it to cool once you remove it from the airfyer, then slice in half and enjoy!
INGREDIENTS YOU’LL NEED
Pesto – You can buy shop bought pesto or make it at home but either way, I’m sure it will make your sandwich taste delicious.
Mozzarella – You can substitute the cheese if you don’t want to use mozzarella but it’s a personal favourite of mine because of the stringy and salty taste. I also think it pairs so well with the pesto flavour.
Tomato – The tomato will bring a freshness and crunch to the sandwich. I definitely wouldn’t skip this step as the tomato really brings the sandwich together.
Ciabatta – Ciabatta is the perfect bread option because its crunchy, airy and has a light texture.
Basil (optional) – Basil isn’t a must because you will have the pesto spread but it’s nice to garnish the sandwich with a little basil as it adds to the overall presentation and flavour of the sandwich.
TOP TIPS FOR THE BEST MOZZARELLA, PESTO & TOMATO CIABATTA
- Fresh is Best: Opt for the freshest ingredients. Get your hands on real, fresh mozzarella, ripe tomatoes, and vibrant basil for the pesto. The quality of your ingredients makes all the difference.
- Buffalo Mozzarella: If you can, go for buffalo mozzarella. Its creamy texture and slightly tangy flavour take your ciabatta to a whole new level.
- Homemade Pesto: While store-bought pesto is convenient, making your own adds a personal touch. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a pesto that screams homemade goodness.
- Ciabatta Selection: Choose a quality ciabatta loaf. Look for one with a crispy crust that can withstand the toppings without getting soggy.
- Toast to Perfection: Toast the ciabatta slices before assembling as it ensures a sturdy base for all the deliciousness and adds a delightful crunch.
MORE TIPS
- Even Spread of Pesto: When spreading the pesto, make sure it’s evenly distributed. Every bite should have that burst of basil and garlic goodness.
- Tomato Know-How: Slice your tomatoes thinly to ensure an even distribution of flavour. Too thick, and they might overpower the delicate mozzarella and pesto combo.
- Drizzle with Love: Drizzle the extra-virgin olive oil with love. It’s not just a finishing touch; it ties everything together and adds a luxurious touch.
- Basil Garnish: Garnish with fresh basil leaves just before serving. The aromatic fragrance and pop of green add a visual and aromatic delight.
- Serve Fresh: Enjoy your Mozzarella, Pesto, and Tomato Ciabatta immediately after assembling. This ensures the ciabatta stays crisp, and the flavours are at their peak.
- Customise: Feel free to play around with the recipe. Add your favourite twists like a balsamic glaze drizzle, pine nuts, or a sprinkle of chili flakes for a personalized touch.
CONCLUSION
This sandwich is such a fun and easy recipe to make and is perfect for the days when you are low in time. It has such a lovely flavour profile and all the elements really add a lot to the overall flavour of the sandwich. Remember, making the best Mozzarella, Pesto and Tomato Ciabatta is not just about following a recipe—it’s about infusing your creation with love, fresh ingredients, and a dash of creativity. Feel free to customise the amount of cheese, pesto and tomato because we all have different preferences.
Mozzarella, Pesto & Tomato Ciabatta
Ingredients
- 1 Ciabatta Bread
- 2 tbsp Pesto
- ½ Tomato sliced
- Mozzarella Cheese Handful
Instructions
- Slice and toast your ciabatta bread
- Spread on the pesto and top with sliced tomatoes
- Sprinkle on the mozzarella cheese and close the ciabatta
- Place in the oven or air fryer at 180°C for 8-10 mins
- Enjoy!
