Ciabatta waffle sandwiches with pesto, tomatoes and mozzarella

  • 1/2 cubes fresh yeast (21 g)
  • 500 g 'Ciabatta' bread mix without yeast
  • 1 EL Pine nuts
  • 2 (approx . 150 g) large tomatoes
  • 2 (à 125 g) balls of mozzarella cheese
  • 8 EL Basil pesto
  • black pepper
  • Basil leaves
  • Olive oil
60 minutes
Dissolve the yeast in 450 ml of lukewarm water and add the baking mixture. Mix the ingredients with the dough hook of the hand mixer on low sruf, then knead on the highest level for 3 minutes to form a smooth, elastic dough. Cover and let the dough rise for approx. 30 minutes
Roast the pine nuts in a pan without fat. Cut tomatoes and mozzarella balls into 8 slices each. Mix the ciabatta dough carefully and briefly with a wooden spoon. Heat the waffle iron (10.5 x 12.5 cm) and brush with olive oil. Bake 8 waffles. Top 4 hot waffles with 4 slices of tomato, 2 tablespoons of pesto and 4 slices of mozzarella, a little pepper and another waffle and cut in half on a plate. Sprinkle with pine nuts. Garnish with basil leaves
1 portion approx:
  • 560 kcal
  • 2350 kJ
  • 25 g protein
  • 25 g fat
  • 61 g carbohydrates


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