Our Best Ever Top 10 Ciabatta Toppers

Light, easy meals to make your taste buds sing!

VEGGIE CROQUE (V)

Serves: 2 Cals per portion: 450 Split and toast 2 ciabatta rolls. Spread each half with 60g readymade cheese sauce and return to a medium grill to heat through for a further 3-4min until lightly golden. Meanwhile, mix 50g halved pitted black olives and 200g antipasto vegetables (from a jar) together. Pile on top of the toasted bread and serve immediately, sprinkled with fresh basil.

PESTO PEA (V)

Makes: 6 Cals per portion: 285 Cook 450g frozen peas in boiling water for 3min. Drain well and mash. Stir in 3tbsp fresh pesto sauce and season to taste. Meanwhile, split and toast a ciabatta loaf. Brush each half with 1tbsp garlic-infused olive oil, and return to the grill for a few secs. To serve, slice each piece into 3 and top with the pea mixture and a few shavings of Parmesan cheese. Serve immediately.

GRILLED ASPARAGUS AND PARMAHAM

Serves: 2 Cals per portion: 463 Trim 115g fine asparagus tips and place on grill rack. Brush with 2tsp olive oil and grill for 3-4min until lightly golden and tender. Keep warm. Split and toast a small ciabatta loaf. Sprinkle each half of bread with 30g grated Gruyère cheese and grill for a few sec more to melt. Top with asparagus, 3 slices Parma ham and a few halved cherry tomatoes.

SMOKED SALMON AND AVOCADO FLORENTINE

Serves: 2 Cals per portion: 495 Bring a frying pan of water to simmering point and break 2 medium eggs into the water. Poach for 3-4min or until cooked to your liking. Meanwhile, halve a ripe avocado, remove the stone, peel and mash lightly with a fork. Split and toast a small ciabatta loaf. Spread the avocado over the warm toast, season and top each with a few leaves baby spinach and 60g sliced smoked salmon. Serve immediately with the poached eggs.

GARLIC PRAWN (GF)

Serves: 2 Cals per portion: 372 Melt 50g garlic butter gently in a frying pan and add 200g cooked prawns. Heat through stirring for 3-4min until hot. Mix in 2tbsp chopped parsley. Meanwhile, split and toast 2 white glutenfree ciabatta rolls. Pour prawns and pan juices over the toasted rolls and top with a small handful of rocket. Serve immediately with freshly squeezed lemon.

ROAST BEEF AND MUSTARD

Serves: 2 Cals per portion: 511 Split and toast 2 ciabatta rolls. Mix 4tbsp mayonnaise with 2tbsp sweet American-style mustard and spread over the bread. Top each with a handful of watercress, 50g wafer-thin slices roast beef and halved cherry tomatoes. Season and serve warm.

CHICKEN TIKKA AND MANGO

Serves: 2 Cals per portion: 586 Finely chop ½ cucumber. Mix with 1tbsp freshly chopped mint and 150g pot natural yoghurt. Season to taste. Split and toast a ciabatta loaf. Spread with the cucumber yogurt and top each with 100g cooked chicken tikka pieces, 65g ready-prepared mango and some fresh coriander. Serve immediately.

CHICKEN CAESAR AND FRAZZLED HAM

Serves: 2 Cals per portion: 509 Mix together 225g cooked chopped chicken and 3tbsp ready-made Caesar dressing. Lay 4 wafer-thin slices Prosciutto ham on a grill rack and cook for about 1min under a hot grill until crisp and frazzled. Split and toast 2 ciabatta rolls. Top each with a handful of rocket, chicken Caesar and frazzled ham. Serve immediately with a few shavings of Parmesan.

BARBECUE PULLED HAM AND SLAWMELT

Makes: 4 Cals per portion: 418 Split and toast a ciabatta loaf. Sprinkle each half with 50g grated mature Cheddar and grill for a further few secs to melt. Cut in half and top each piece with 50g pulled ham and 1tbsp barbecue sauce. Top with 25g more grated Cheddar and grill for a further few secs to melt. Cut in half and serve immediately topped with 1 heaped tbsp reduced fat coleslaw and chopped spring onion.

BEAN FEAST (V)

Serves: 2 Cals per portion: 515 Drain a 400g can butter beans and rinse. Place in a saucepan and add a 390g can ratatouille. Heat gently, stirring, for about 5min until piping hot. Meanwhile, split and toast a small ciabatta loaf. Sprinkle each half with 25g grated mature Cheddar cheese and grill for a few secs more until melted. Pile the veggie bean mixture on top of each and serve immediately.