Mediterranean Bread Rolls
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- 6 large bread rolls, such as ciabatta
- olive oil for drizzling
- 6 sun dried tomatoes, chopped
- 18 pitted green olives, cut into quarters
- handful of fresh basil leaves
- ground black pepper
1Split rolls horizontally and drizzle cut surfaces with olive oil.
2Over six bases, scatter chopped tomatoes, olives, some torn basil leaves and a sprinkling of black pepper.
3Reassemble the rolls, wrap securely in thick foil then cook over meium high heat for about 10 minutes, turning occasionally or til bread is toasted on the outside and warm inside. If you like, use a French stick or baguette, split lengthwise and filled. To serve, unwrap the foil and slice as required.