INGREDIENTS

• 2 tbsp olive oil
• 8 slices salami
• 8 slices prosciutto
• 1 large handful rocket
• 80g semi dried tomatoes
• 50g Italian grilled artichokes
• 2 tbsp Parmesan shavings
• ½ small red onion
• 100g mozzarella bocconcini
• 2 tbsp extra virgin olive oil
• 4 tbsp mayonnaise
• 3 tsp Italian basil pesto
• 2 ciabatta
• Sea salt & freshly ground black pepper

METHOD

1. Heat a pan over a medium high heat. Add one tablespoon of the olive oil and fry the prosciutto until crispy and golden. Remove from the pan and set aside on a chopping board.
2. Add the rocket, semi dried tomatoes, artichoke, Parmesan shavings, red onion and mozzarella to the board. Drizzle over the extra virgin olive oil, season with black pepper and with a large sharp knife, chop everything into smaller than bitesize pieces.
3. Place the mayonnaise into a bowl and swirl through the pesto.
4. Heat a griddle pan over a high heat. Split the ciabatta in half and rub with the remaining olive oil and a sprinkle of sea salt. Toast on the pan for 2-3 minutes until golden brown with deep char marks.
5. Spread the pesto mayo on the ciabatta and scoop the chopped ingredients to fill the sandwich and enjoy!