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