40 g tomato salsa
40 g mortadella, slices
30 g artichokes (from jar or frozen)
10 g Italian salad mix
20 g cherry tomato, halved
15 g black olives, halved
Schiacciata with tomato salsa, mortadella and artichoke
Created byAndrzej Wiesławski
Ingredients(for 1 serving)
1 Schiacciata romana multigrain pre-sliced
Difficulty
Basic
Cooking time
5 + 10 min
Price range
€
Like pesto-based sandwiches and want to serve your customers something more unique but still just as quintessentially Italian? Then try this multigrain Schiacciata Romana topped with tomato salsa, mortadella, artichoke and other Italian flavours such as olive, rocket and extra tomato. Fresh seasonal or dried tomato? You choose...or let your customers choose!
Setup
Bake the schiacciata as directed on the packet. Leave to cool on a wire rack.
Preparation
Open the fully baked, pre-sliced schiacciata.
Spread the tomato salsa on both halves. Top the bottom with the mortadella, lettuce, (drained!) artichoke, cherry tomatoes and olive.
Season to taste with freshly ground salt and pepper. Put the top slice on.
Serve immediately!
Tips from the chef
Tip 1
"Want to reduce costs and/or appeal to veggie customers? Then leave out the mortadella and add cheese and/or grilled vegetables. Did you know that blue cheese also goes well with artichoke?"
Tip 2
"You can also serve this schiacciata lukewarm or warm. This means you don't need to bake the bread in advance. Fill and then grill or bake briefly in your contact grill, traditional oven or quick-bake oven."
Tip 3
"You can experiment to your heart's content with this schiacciata. Try replacing the tomato salsa with red pesto and the mortadella with pancetta. And how about some creamy mozzarella or burrata?"
Did you know?
Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.
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