Toasted Ciabatta with Bacon and Pineapple

 

SERVES 4

 

2 ciabattas, halved
Olive oil
90 ml Seville orange marmalade
300 g grated mozzarella cheese
250 g rindless bacon strips
1 x 440 g can pineapple rings,
drained
Fresh rocket leaves
Salt and freshly ground black
pepper to taste

 

Halve the ciabattas and brush with olive oil. Lightly toast on both sides.

Place on a baking sheet and spread thinly with marmalade. Top with mozzarella cheese and then layer bacon and pineapple on top. Place under the grill until the cheese has melted and the bacon is crispy. Top with fresh rocket leaves and seasoning to taste.