Ingredients
1 large sourdough ciabatta
2 pkts 120g Barossa Fine Foods Gypsy Ham
300g chargrilled eggplant
250g roasted red & yellow capsicum, sliced
200g artichoke hearts, cut into quarters
150g semi-sundried tomato strips
150g fresh mozzarella
2 cups rocket leaves
½ cup Beerenberg Caramelised Onion Relish
Sea salt & freshly cracked black pepper to season
Directions
Cut the ciabatta in half lengthways, placing the bottom half onto a chopping board.
Evenly spread out the rocket leaves, then top with the gypsy ham, eggplant, capsicum, artichokes, and semi-sundried tomatoes.
Tear the mozzarella into bite-size pieces and place on top of the tomatoes. Spoon the Beerenberg Caramelised Onion relish over the top, season to taste, and place the remaining half of the ciabatta on top.
Cut crossways into 4 even pieces and serve.
