Mozzarella and Dried Tomato Sandwich

Ready for a picnic? You only need 10 minutes to prepare this fresh and flavorful Italian sandwich.

• ½ loaf ciabatta bread
• 2 tbsp Dijon mustard
• bunch of baby spinach leaves (you can use lettuce leaves instead)
• ½ cup sun-dried tomatoes in oil, drained, plus 1 tbsp from the oil
• 6 oz / 170 g mozzarella

1. Split the bread horizontally (to get 2 sandwiches) and hollow it out. Whisk mustard and oil (from the tomatoes) together, and spread on bread.
2. Layer some spinach leaves on the bottom of the sandwiches, then sliced mozzarella, tomatoes, and top with more spinach. Season with salt and pepper.
3. Wrap sandwiches tightly in plastic, put in the fridge, and press with heavy skillet. Refrigerate for at least 1 hour to meld the flavors.