Mediterranean Bread Rolls

Lynnda Cloutier


These rolls can be eaten the way they are or filled with burgers or other items from the barbecue.

★★★★★ 2 votes


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.

About Mediterranean Bread Rolls

Course/Dish: Other Main Dishes