Garlic mushroom ciabatta

Ciabatta stuffed with garlic, mushrooms and taleggio

  • serves 4
  • Easy

What did we do to deserve such an epic sandwich? Garlicy mushrooms, fresh green pesto, Taleggio cheese and roasted red peppers make for a delicious filling. Use brie if you want a veggie sandwich – taleggio is made with animal rennet


Try making your own pesto for this salad with our homemade pesto recipe.



  • butter
  • garlic 1 clove, crushed
  • chestnut mushrooms 300g, sliced
  • ciabatta 1 loaf
  • fresh green pesto 4 tbsp
  • roasted red peppers 1 jar, drained
  • taleggio 1 block, rind trimmed and sliced
  • rocket a handful


  • Step 1

    Melt a knob of butter in a pan then add the garlic and mushrooms. Cook gently until soft then turn up the heat to remove any excess liquid.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Split the ciabatta in half then spread both sides with the pesto. Layer up the pepper, taleggio and mushrooms. Put the top on and wrap in foil.

  • Step 3

    Bake for 20 minutes, then unwrap and add the rocket on top of the mushrooms. Cut into 4 and serve with fries or wedges.

Nutritional Information

  • Kcals 419
  • Fat 22.6g
  • Saturates 10.3g
  • Carbs 32.4g
  • Sugars 2.4g
  • Fibre 3.4g
  • Protein 19.8g
  • Salt 2.3g