Mozarella and tomato ciabatta


(For 4 portions)

  • 280 mozzarella
  • 240g tomato
  • 3 punnets BroccoCress 
  • 120g sundried tomatoes
  • 180g BroccoCress and Garden Cress pesto (ingredients below)

BroccoCress and Garden Cress pesto:

  • 2 punnets BroccoCress
  • 2 punnets Garden Cress
  • 150g parmesan cheese
  • 6 tbsp sundried tomato oil
  • Juice of 1½ lemon
  • 1 pinch of salt


  • Slice the ciabatta longwise, with a serrated knife. 
  • Spread the pesto on both parts of each sandwich, top and bottom. 
  • On the bottom part, place the sliced tomatoes on top. 
  • Divide the freshly cut BroccoCress into four and arrange of the sliced tomatoes on top. 
  • Slice the mozzarella and arrange the slices on top of the BroccoCress 
  • Close with each top half of the ciabatta bread and serve. 

BroccoCress and Garden Cress pesto:

  • Blend all the ingredients together in a mixer. 

Recipe: Franck Pontais

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