Stuffed flat breads
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
8
- 1 collar Parsley
- 1 potty Basil
- 1 glass (345 ml; drained weight: 125 g) pitted, green olives
- 1/8 l Olive oil
- 3 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp black pepper
- 1/2 Lettuce
- 6 Tomatoes
- 2 packs (each 220 g; separation weight: 125 g) Mozzarella
- 2 round flat breads (approx. 450 g each)
- 150 g thinly sliced salami
Directions
- 1
For the olive pesto, wash the parsley and basil, dab dry and remove the leaves. Finely chop the olives and herbs in a universal chopper. Stir in the olive oil bit by bit. Finally stir in Parmesan and season with pepper. Clean, wash and drain the salad.
- 2
Wash and slice the tomatoes. Drain the mozzarella and cut into slices as well. Cut flatbreads into eighths and cut the bread pieces open. Spread with olive pesto and fill generously with lettuce leaves, tomato slices, mozzarella and salami. Results in 16 sandwiches
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