Ciabatta waffle sandwiches with pesto, tomatoes and mozzarella

Name: Ciabatta waffle sandwiches with pesto, tomatoes and mozzarella
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1/2 cube fresh yeast (21 g); 500 g bread mix "Ciabatta" without yeast; 1 TABLESPOON Pine nuts; 2 (approx. 150 g) big tomatoes; 2 (125 g each) balls of mozzarella cheese; 8 TABLESPOONS Basil pesto; 7-10 Tbsp black pepper; 7-10 Tbsp Basil leaves; 7-10 Tbsp Olive oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1/2 cube fresh yeast (21 g)
500 g bread mix "Ciabatta" without yeast
1 TABLESPOON Pine nuts
2 (approx. 150 g) big tomatoes
2 (125 g each) balls of mozzarella cheese
8 TABLESPOONS Basil pesto
7-10 Tbsp black pepper
7-10 Tbsp Basil leaves
7-10 Tbsp Olive oil

Directions

1
Dissolve the yeast in 450 ml of lukewarm water and add the baking mixture. Mix the ingredients with the dough hooks of the hand mixer at a low setting, then knead at the highest setting for 3 minutes to form a smooth, elastic dough. Cover the dough and let it rise for approx. 30 minutes
2
Roast pine nuts in a pan without fat. Cut tomatoes and mozzarella balls into 8 slices each. Mix the ciabatta dough carefully and briefly with a wooden spoon. Heat the waffle iron (10, 5 x 12.5 cm) and spread with olive oil.
3
Bake 8 waffles. Cover 4 hot waffles with 4 slices of tomato, 2 tablespoons of pesto and 4 slices of mozzarella, some pepper and another waffle and arrange them halved on plates. Sprinkle with pine nuts. Garnish with basil leaves