Home
Recipes
olive oil

Leek-and-onion soup with grilled cheese sandwiches

Cheese recipes

Leek-and-onion soup with grilled cheese sandwiches

1 hour

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Atchar recipes

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

30 minutes

Ham, glazed pear and blue cheese salad

Salad recipes

Ham, glazed pear and blue cheese salad

5 minutes

Sweet paprika soup

Soup recipes

Sweet paprika soup

35–45 minutes

Roast yellow peppers

Pepper recipes

Roast yellow peppers

40–50 minutes

Roast mushrooms on soft gorgonzola polenta

Polenta recipes

Roast mushrooms on soft gorgonzola polenta

10 minutes

Roast tomato soup with cheesy phyllo sandwiches

Great value

Roast tomato soup with cheesy phyllo sandwiches

1 1/4 hours

Prosciutto-wrapped chicken breasts stuffed with Grana Padano

Chicken breast

Prosciutto-wrapped chicken breasts stuffed with Grana Padano

40 minutes

Rosemary lamb lollipops with beetroot tzatziki

Beetroot recipes

Rosemary lamb lollipops with beetroot tzatziki

12 minutes

Roast vegetable tart with Parmesan cream

Quiche recipes

Roast vegetable tart with Parmesan cream

50 minutes

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Italian recipes

Homemade ricotta gnocchi with basil-and-celery leaf pesto

20 minutes

Italian open sandwich with Grana Padano

Grana Padano

Italian open sandwich with Grana Padano

5 minutes

Load more

Italian open sandwich with Grana Padano

By Grana Padano

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 Ciabatta loaf
8 t sun-dried tomato paste
100 g grilled artichokes (bottled)
100 g roasted red peppers (bottled)
12 black olives
1 small red onion, finely sliced
Italian virgin olive oil for drizzling
shavings of Grana Padano cheese
3-4 oregano or basil leaves to garnish

Method

This inspired idea is perfect for a quick and easy lunch – just the thing for al fresco eating. It’s ideal for vegetarians too!

1. Slice the ciabatta loaf through the middle, then cut each piece in half.

2. Spread each piece with 2 teaspoons of sun-dried tomato paste. Top with torn-

up pieces of artichoke and peppers, then share the olives and red onion between

each piece.

3. Drizzle with olive oil and finish off with plenty of shavings of Grana Padano

cheese. Garnish with oregano or basil leaves, and then serve at once.

Cook’s Tip: For a bruschetta-style lunch, choose a part-baked ciabatta loaf, and then bake the open sandwiches for 10-15 minutes in a hot oven, 200°C/fan oven 180°C/Gas Mark 6. Excellent for autumn and winter!