Antipasta on Rye

Makes 2

This recipe is a great way of using up some of those left over jars sat in your fridge.

Ingredients

• 4 slices of wholemeal rye bread

• 4 tbsp mayonnaise

• 50g mozzarella cheese, cut into small pieces

• 4 olives, sliced

• 4 antipasto sun soaked tomatoes, sliced

• 1 tbsp pesto of your choice

• Small handful of torn basil leaves

Method

Preheat your Solo SnackMaster.
Using 2 tbsp of the mayonnaise, spread this over the 4 slices of bread, on one side only. This will be the outside of your bread.
Place the remaining 2 tbsp mayonnaise, cheese, olives, tomatoes and basil leaves into a small bowl and stir to combine.
Spread 2 of the unbuttered sides of the bread with the pesto.
Top with the cheese mix, dividing this between the 2 slices of pesto covered bread.
Top with the remaining 2 bread slices, again ensuring mayonnaise side outwards.
Toast each sandwich for approx 4-5 minutes until golden and piping.
Serve with a small, dressed salad for a tasty snack.