Ragu Garlic Ciabatta Melts
Toasted garlic ciabatta piled with hot ragu and grilled mozzarella. A speedy, hearty supper from leftover sauce.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to high. Mix the butter with the garlic and half the parsley.
- 2
Cut the ciabatta loaves in half horizontally, then in half again across so you have 8 pieces. Spread the cut sides with the garlic butter.
- 3
Place on a baking tray, butter side up, and grill for 2 to 3 minutes until golden.
2 min 30 s - 4
Meanwhile, warm your ready made ragu (see the base recipe) in a small pan with 2 tbsp water for 5 minutes, until it is steaming hot all the way through.
5 min - 5
Spoon the ragu over the toasted bread and scatter with the mozzarella.
- 6
Grill again for 2 to 3 minutes until the cheese has melted and is bubbling. Scatter with the rest of the parsley and serve at once.
2 min 30 s
Tips
- Toast the bread first. This keeps the base crisp even once the ragu goes on top.
- Use a rustic loaf with an open crumb, which catches the butter and holds the sauce well.
- A pinch of chilli flakes on top gives a little warmth.
Storing and freezing
Best eaten straight away. Keep leftover ragu separately, cool within 90 minutes and use within 3 days. Reheat until steaming hot all the way through, once only.
Questions
Can I make them gluten free?
Yes. Use gluten free ciabatta or a sturdy gluten free baguette and toast it well. The ragu in the base recipe is already gluten free.
Can I make these in the oven?
Yes. Bake the bread at 200C for 8 minutes, add the ragu and cheese, then bake for 8 to 10 minutes more until bubbling and steaming hot.
What goes well on the side?
A crisp green salad with a sharp lemon dressing. It cuts through the richness of the cheese and ragu nicely.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.