Italian Ciabatta Melts

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Italian Ciabatta Melts

Italian Ciabatta Melts
2 ciabatta rolls (in our Bakery), halved lengthwise
3 tbsp. pesto OR
3 tbsp. California Sun-Dry Sun-Dried Tomato Spread
16 slices Gallo Light Salame
4 fried eggs, seasoned to taste with pepper
1 cup Raley's Shredded Italian Blend Cheese
fresh basil (optional), snipped

Prep: 10 minutes, Cook: 10 minutes, Serves: 4

1. Preheat oven to 450°F and line a baking sheet with foil. Place ciabatta rolls cut side up on foil and spread with equal amounts of pesto or sun-dried tomato spread.

2. Top each with 4 slices salame, 1 egg and 1/4 cup cheese; bake for about 5 minutes or until cheese is melted. Garnish with basil, if you like.

Wine Suggestion
Sauvignon Blanc - Whether you opt for the pesto or the sun-dried tomato spread, these hearty sandwiches pair perfectly with Sauv Blanc.
Nutritional Information:
Nutrition per serving: 470 calories, 27 g protein, 23 g total fat (9 g sat., 0 g trans), 38 g carbohydrate, 1 g fiber, 2 g sugar, 250 mg cholesterol, 1060 mg sodium, 11 points


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