WHAT YOU’LL NEED
long ciabatta loaf, sliced in half lengthways
3 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves, finely chopped
1 tsp Dijon mustard
2 big handfuls of baby spinach
8 marinated artichoke hearts from a jar, quartered
250g roasted red peppers from a jar
8 slices prosciutto
big handful of basil
125g ball mozzarella, cut into slices
½ red onion, very finely sliced
Place the loaf halves, crust-side down, on a baking tray and drizzle olive oil. Place in oven until golden.
Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with dressing.
Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.