Ciabbat filled with Mozzarella, Black Olives and baby Spinach

• Half a Ciabatta loaf
• Extra virgin Olive oil for drizzling
• 10 Black Olives, pitted
• 5 thin slices of Red Onion
• Mozzarella, 3 thick slices
• 4 tinned Anchovy fillets, drained
• Salt and pepper
• A handful of  baby Spinach leaves

• Split ciabatta horizontally and drizzle the insides with olive oil
• Lay a few baby spinach leaves, cover with olives, onions, cheese and anchovy fillets, put more spinach on top and sprinkle with salt and pepper.
• Put the ciabatta lid back on and warm in oven before serving.