|100 g||prosciutto di Parma|
|125 g||mozzarella (in liquid, drained)|
|2 tbsp||olive oil|
Cut the ciabatta lengthwise and drizzle with olive oil. Roast in a hot pan, oiled side down, for approx. 3 - 5 minutes.
Meanwhile, cut mozzarella and tomato into thin slices. Cut antipasti (e.g. artichoke hearts, grilled peppers) into bite-sized pieces and heat briefly in a pan.
Next, spread the pesto onto the bread and place alternating layers of tomato and mozzarella slices on top.