Stuffed ciabatta with cob ham and mozzarella
Ciabatta topped with pesto, mozzarella, cob ham, basil and red pepper.
Cut the ciabatta in half.
Brush the halves with the pesto.
Cut the mozzarella into slices of ½ inch and spread over the bottom halves of the bread.
Pick the leaves from the basil leaves. Divide the leaves and the ham ham over the bread with mozzarella.
Drain the pepper, pat dry with kitchen paper and spread over it.
Put the top halves of the bread on them and wrap the bread tight in cling film. Put it between 2 cutting boards and put a few cans or something else heavy.
Put in the fridge for at least 1 hour.
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