Mozzarella and prosciutto ciabatta sandwiches

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4 tbsp pesto

1 large ciabatta loaf, cut in four, then cut in half

2 sprigs of fresh basil, leaves picked

8 slices of prosciutto

3 balls of mozzarella, sliced

2 beef tomatoes, sliced and seasoned

1 tsp balsamic vinegar

1 tsp olive oil

Add one tablespoon of pesto to each of the bottom slices of ciabatta, add a few basil leaves, then top with two slices of prosciutto, slices of mozzarella, slices of tomato and a drizzle of balsamic and olive oil to finish.
Top with the remaining pieces of ciabatta and enjoy with your favourite summer salad.

Per serving: 639kcals, 27.9g fat (12.3g saturated), 60.6g carbs, 3.4g sugars, 35.4g protein, 3.4g fibre, 1.621g sodium

By easyFood