Feel that New Orleans vibe with this Muffaletta inspired sandwich. It has all your favourite ingredients for a summertime lunch. With airy ciabatta rolls, savoury mozzarella and spicy garlic and a bit of Sun-Dried Tomato and honey spread, this antipasto sandwich is a lunchtime essential, and quick to make. 

Yield 2 sandwiches (to share!)
Prep Time 5 minutes
Total Time 10 minutes

Ingredients

• 2 ciabatta rolls, sliced in half
• 4 tablespoons Sun-Dried Tomato Spread
• 2 large slices fresh mozzarella cheese
• 1/3 cup artichoke hearts, sliced
• 1/4 cup Kalamata olives
• 1/4 cup peppadew peppers
• 1/4 cup roasted garlic
• 6-8 large leaves fresh basil
• salt and pepper, to taste

Directions

Preheat oven to 450 degrees.

Place ciabatta rolls on a parchment-lined baking sheet, open side up.

Place mozzarella slices on the bottom half of each roll.

Toast in oven until the cheese is melted and bread is golden brown around the edges.

Remove from oven and spread Sun-Dried Tomato Spread on top half of each roll.

Layer remaining ingredients atop melted mozzarella.

Add salt and pepper to taste.

Assemble sandwich with top bun.