Ingredients20 m servings 386 cals
- Preheat broiler.
- Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler.
- Place lettuce over tomatoes, and then position top half of bread on top of everything. Slice into 8 or 10 small sandwiches, and serve.
Per Serving: 386 calories; 21.5 g fat; 31.6 g carbohydrates; 16.8 g protein; 40 mg cholesterol; 738 mg sodium. Full nutrition
ReviewsRead all reviews 8
Oh my - what a sandwich! I lightly toasted the bread first. I had some fresh garden tomatoes that I put a little kosher salt and cracked black pepper onto before broiling. I also used a combinat...
Just made this for lunch and it was delicious! It looked just as great as it tasted too. I may salt the tomatoes a little after broiling next time, but that'd be the only thing I would change....
This is awesome when I find myself with no time to cook - for the non-vegetarians in my family; I simply add their favorite meat!
This was okay. The pesto was a bit strong, so I would go a little lighter next time. I would also mix up the cheeses and put a couple different kinds on.
Excellent flavor! I used some multi-grain ciabatta rolls that my grocery store carries and instead of broiling, I used my stovetop grill pan and cooked panini-style. Didn't measure the pesto a...
Excellent! Made it for a bridal shower along with other dishes, and it was a big hit. Easy to assemble ahead of time and just broil before serving.