Pesto Spinach Ciabatta

Ingredients for 1 servings:

• 2 ciabatta rolls for baking
• 4 tsp pesto, red
• 250 g leaf spinach, frozen
• 1 ball of mozzarella
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian

Preheat the oven to approximately 220°C (top/bottom heat). Defrost and cook the frozen spinach in a saucepan according to the package instructions. In the meantime, drain the mozzarella and cut into eight even slices. Once the spinach is hot and completely thawed, pour out any remaining water from the pan and turn off the stove. Add the butter to the spinach, season well with salt and pepper, and mix everything well. The butter should melt quickly in the still-hot spinach. Be careful with the salt and pepper; you can be generous with them, as the spinach absorbs both quickly, but taste as you go. Cut the ciabatta rolls open to create four halves. Spread each half with a teaspoon of pesto rosso. Now divide the spinach between all four halves; each should be about a large heaped tablespoon. Finally, distribute two slices of mozzarella between each half. If you like, you can add a little tomato and mozzarella seasoning to the mozzarella, but it’s not necessary. Bake the rolls on a baking rack lined with baking paper at approximately 220°C for about 15 minutes, until the cheese melts and turns a light golden brown. Serve with a light salad. According to the package, the rolls are supposed to be baked for a shorter time, but the spinach means nothing will burn.