2 red peppers<br />
1 ciabatta loaf<br />
2 tbsp sundried tomato paste<br />
2 large tomatoes, sliced<br />
1 mozzarella ball, sliced<br />
30 g Parmesan cheese, grated<br />
10 basil leaves<ol>
<li>Preheat the oven to 400F. Slice the peppers in half lengthways and remove the seeds. Place on a baking tray cut side down and roast for 20 minutes or until the skins are brown. Put the peppers in a bowl, cover with clingfilm and leave to cool.</li>
<li>Peel the skins off the peppers.</li>
<li>Slice the ciabatta in half lengthways and remove some of the dough.</li>
<li>Spread the sundried tomato paste on both sides of the bread, then arrange the tomatoes on the base of the bread with the mozzarella, parmesan and basil leaves.</li>
<li>Season well, and add the peppers, followed by the top half of the bread.</li>
<li>Wrap in clingfilm and leave in the fridge for one hour. When ready to serve, slice the loaf into eight.</li>
</ol>
Ciabatta Sandwich Loaf
In need of sandwich inspo? This ciabatta loaf is deliciously soft when baked in the oven for 20 minutes so the cheese melts.
