IBIS Grid-Bread "Inferno" from the Grill

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 20 minutes

Serving size: 4


  • 4 IBIS grid breads
  • 1 small onion
  • 1 small clove of garlic
  • 2 tablespoons of olive oil
  • 250 ml strained tomatoes
  • 2 teaspoons separated Italian herbs
  • 1 pinch of sugar
  • Salt
  • Pepper
  • 2 scoops of mozzarella (250 g)
  • 3 peppers from the jar
  • 70 g hot Italian salami
  • 2 teaspoons separated oregano


First of all, prepare the IBIS griddle breads and prepare the grill. Then peel and chop the onion and garlic. Sauté in hot olive oil for about 2 minutes while stirring. Add the strained tomatoes, Italian herbs, sugar, a little salt and pepper. Let it boil down open at high heat for about 10 minutes until the sauce is well spread.

In the meantime, thinly slice the mozzarella and cut the peppers into rings.

To finish, spread all 4 IBIS Grid Breads on one side with the tomato sauce, leaving a small edge on each. Then spread half of the mozzarella on 2 breads and place the complete salami on top. Sprinkle with dried oregano and place the remaining mozzarella slices on top. Finally, cover everything with the other two IBIS Grid Breads.

Weight the two "Toasties" with a kitchen board and a heavy pot for about 20 minutes and let them steep. Then grill on each side for about 3 minutes until the cheese melts nicely and the breads are crispy on the outside. Squeeze them with the gill tongs from time to time. Remove from the grill, cut in half diagonally and serve immediately.

IBIS products used

IBIS Grid-Bread