|100 g||prosciutto di Parma|
|125 g||mozzarella (in liquid, drained)|
|2 tbsp||olive oil|
Schiava / Trollinger, 2012
This light Italian red wine is the perfect partner to the combination of prosciutto and antipasti. The mild fruit aroma along with the moderate alcohol content allow the intense flavors of the sandwich to unfold.
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.