4 ciabatta bread rolls or Italian flat bread, split in half
2 tablespoons spreadable butter
40g baby spinach leaves
2/3 cup semi dried tomatoes
2 pears, quartered, cored, cut into thin wedges
180g tub bocconcini, drained, sliced
1/2 cup basil pesto
Method
Spread butter onto crusty side of bread. Place buttered side down on a chopping board. Place spinach leaves onto bread roll bases. Top with tomatoes, pear and bocconcini. Spread pesto onto remaining slices of bread. Cover filling with bread roll tops, bread side up
Heat a sandwich press or frying pan over a medium heat. Add bread rolls, 2 at a time and cook for 4-5 minutes or until golden on both sides. Serve
