Description

These filled ciabatta rolls are a real treat! Juicy tomatoes, creamy mozzarella and aromatic thyme combine to create a Mediterranean delicacy. I especially like to make them in the summer when the tomatoes are nice and ripe. They are perfect as a small snack in between meals, as a side dish for grilling or for a cozy picnic. The preparation is super easy and quick, so you can spoil even spontaneous guests with it. If you like, you can add some olives or some pesto. An absolute favorite recipe that is always well received!

Ingredients (8 ingredients)

4 piece Tomatoes

125 g Buffalo mozzarella

60 g Parmesan

2 Zweig(e) Thyme

1 tbsp Olive oil

to taste Salt

to taste Pepper

6 piece Ciabatta rolls

Preparation (4 steps)

Grate Parmesan

Thermomix® Setting

10 sec/Speed 10

Put 60 g Parmesan in pieces into the mixing bowl and chop for 10 sec/speed 10.

Prepare tomatoes and mozzarella

Thermomix® Setting

5 sec/Speed 4

Wash 4 tomatoes, quarter them and put them in the mixing bowl together with 125 g diced buffalo mozzarella. Chop for 5 sec/speed 4.

Mix filling

Thermomix® Setting

10 sec/Linkslauf/Speed 2 Reverse

Put chopped tomatoes and mozzarella, grated Parmesan, 2 sprigs of thyme (plucked), 1 tbsp olive oil, salt and pepper into the mixing bowl and mix for 10 sec/reverse rotation/speed 2.

Fill and bake rolls

Cut 6 ciabatta rolls open, but not all the way through. Distribute the prepared filling evenly in the rolls. Grill the rolls in a sandwich maker or fry them in a pan with a little oil from both sides. If necessary, use a second pan to weigh them down.

Finished cooking? Great! 🎉

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About this recipe

For me, these ciabatta rolls with tomato and mozzarella are a piece of Italy that I can easily bring home. I discovered the recipe a few years ago in a small café in Tuscany. The sun was shining, the cicadas were chirping, and I sat there with one of these delicious rolls in my hand thinking: "I absolutely have to cook this!" Since then, they have been a fixed part of my summer cuisine. The main protagonists of this recipe are of course the tomatoes and the mozzarella. For the tomatoes, it is best to choose aromatic, ripe specimens. San Marzano or oxheart tomatoes are ideal because they have a lot of pulp and few seeds. The buffalo mozzarella provides a creamy texture and a mild, slightly acidic taste that harmonizes perfectly with the sweetness of the tomatoes. The Parmesan brings a spicy, salty note and a slightly crispy texture after baking. The fresh thyme contributes a Mediterranean aroma that complements the other ingredients wonderfully. A good olive oil rounds everything off and ensures a juicy filling. The preparation with the Thermomix® is very simple. First, the Parmesan is finely grated in a few seconds. This saves you the annoying grating by hand. Make sure to put the Parmesan in pieces into the mixing bowl so that it is crushed evenly. Then the tomatoes and mozzarella are roughly chopped. Here it is important not to mix for too long, otherwise the filling will become too mushy. The remaining ingredients are then simply added and mixed briefly. The reverse rotation ensures that the ingredients are not crushed too much. If you like it a little spicier, you can add a pinch of chili flakes or some chopped pepperoni to the filling. For a vegan version, you can replace the mozzarella and Parmesan with vegan alternatives. Sun-dried tomatoes or olives also go well in the filling. Instead of thyme, you can also use oregano or basil. The filled ciabatta rolls taste best when they are still warm. They are perfect as a small snack in between meals, as a side dish for grilling or for a picnic. A fresh salad or a glass of chilled white wine goes well with it. The filled rolls can also be prepared well in advance. You can prepare the filling the day before and keep it in the fridge. However, you should only fill and bake the rolls shortly before serving so that they do not become soggy. Leftovers can be stored in the refrigerator and reheated the next day. But they taste best fresh.