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Sundried Tomato Melt

  • BAKE: 25m
  • SERVES: 16


Cheddar Cheese & Sundried Tomato Bread Mix 500g
  • Cheddar Cheese & Sundried Tomato Bread Mix 500g
  • Wright's Cheddar Cheese and Sundried Tomato Bread Mix
  • Water 315ml
  • Ricotta Cheese 160g
  • Sundried Tomato Paste 75g
  • Sundried Tomatoes in Olive Oil 140g
  • Olive Oil (reserved from the drained Sundried Tomatoes)
  • Red Onions (medium size) 2
  • Mozzarella Cheese (thinly sliced or grated) 250g



METHOD (Makes 1 tray – 16 portions).

Make up the Cheddar Cheese and Sundried Tomato Bread Mix following instructions 1 and 2 on back of pack.

Roll out dough on a lightly floured surface to an oblong shape approximately 45cm x 30cm (18 x 12 inches) and spread liberally with the filling mixture.

Coarsely chop the Sundried Tomatoes and sprinkle over the dough then roll dough up “Swiss Roll” style from the widest edge.

Divide the roll into 16 equal slices using a sharp knife and place these cut side up into a large roasting tin 24cm x 33cm (10 x 12 inches) that has been pre-lined with well-greased foil.

Loosely cover with a damp tea towel; lightly oiled plastic or polythene and allow to prove in a warm place until the slices are well risen and joined together to almost fill the base of the tin.

Meanwhile, preheat the oven to 220°C (425°F Gas Mark 7). Peel and coarsely slice the red onions lengthways, tossing them in the reserved olive oil. Spread on a foil lined baking tray and roast these in the oven for 10-15 minutes until just softened and starting to caramelise.

Remove cover from the dough and sprinkle over the onions. Top with thin slices of Mozzarella cheese and bake in the oven for approximately 20-25 minutes until cheese is bubbling and golden brown.

“I love the Sundried Tomato Melt. I also use this recipe and spread with home-made garlic butter, better than any thing you can buy. It also freezes beautifully.”

Margy Bell

Deb's Tips

Drain and coarsely chop the Sundried Tomatoes, reserving the oil for use later in the bread.

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