Serves4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
2pears, quartered, cored, cut into thin wedges
4ciabatta bread rolls or Italian flat bread, split in half
40gbaby spinach leaves
⅔cupsemi dried tomatoes
180gtub bocconcini, drained, sliced
Spread butter onto crusty side of bread. Place buttered side down on a chopping board. Place spinach leaves onto bread roll bases. Top with tomatoes, pear and bocconcini. Spread pesto onto remaining slices of bread. Cover filling with bread roll tops, bread side up.
Heat a sandwich press or frying pan over a medium heat. Add bread rolls, 2 at a time and cook for 4-5 minutes or until golden on both sides. Serve.