Ingredients

• ½ ciabatta
• 4 tablespoons olive oil
• 2 cloves of garlic
• ½ tsp oregano (dried)
• salt and pepper
• 2 tomatoes
• 1 pk. organic MozzaVella (125 g drained weight)
• 8 Kalamata olives
• fresh basil

How it’s done

Preheat the oven to 180° degrees convection. Cut the ciabatta into four slices and place them on a baking tray. Put the olive oil in a small bowl. Add the Peel the garlic cloves and press them or chop them finely. Add the garlic and Oregano to the olive oil and season with salt and pepper. Mix olive oil, garlic and Spices mix well together. Wash and slice the tomatoes. Remove the organic MozzaVella from the and cut into slices as well. Cut the Kalamata olives into small rings. cut. Then evenly coat the ciabatta slices with the olive oil and garlic mixture. evenly. Alternate tomato slices and MozzaVella on top. on top. Spread the olive rings on top and roast the sandwiches in the oven for 12-15 minutes. in the oven for 12-15 minutes. Wash basil leaves and put them on the breads only, when they come out of the oven.