Mediterranean sandwich with three pesto sauces
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ciabatta rolls | |
| 2 | Red peppers | |
| 2 | Yellow peppers | |
| 2 | Courgettes | |
| 2 | Plum tomatoes | |
| 1 | Aubergine | |
| 2 | Mozzarella cheeses | |
| 20 | Basil leaves | |
| 1 | Clove garlic | |
| 16 | Sun-dried tomatoes | |
| 1 | tablespoon | Tapenade |
| 5 | tablespoons | Pitted black olives |
| ½ | Clove garlic | |
| 1 | tablespoon | Capers |
| 2 | smalls | Piec bread |
| 1 | teaspoon | Mustard |
| 4 | Basil leaves | |
| 2 | Handfuls fresh basil | |
| 4 | Spinach leaves; up to 5 | |
| 1 | tablespoon | Pine nuts |
| ½ | Clove garlic | |
| 1 | tablespoon | Grated parmesan |
| 1 | pinch | Salt |
| 6 | tablespoons | Olive oil |
| Trimmings from the red pepper | ||
| 6 | Sun-dried tomatoes | |
| 2 | tablespoons | Red wine vinegar |
| ½ | Red chilli | |
| 2 | tablespoons | Olive oil |
Directions
BLACK PESTO SAUCE
GREEN PESTO SAUCE
RED PESTO SAUCE
Cut the top off the rolls and hollow out. Rub the inside with the garlic.
Cut the peppers in half and place under the grill until the skin blackens, then cool and remove the skin. Slice the courgettes and aubergines and chargrill with a little olive oil.
Slice the mozzarella and plum tomatoes thinly.
Spread the tapenade inside on the base of the rolls and layer the rest of the ingredients, varying the colours as you go and seasoning each layer.
Put the lids on top of the rolls and wrap tightly in cling film. Place in the fridge overnight with something on top of the parcels to weigh them down slightly.
Pesto sauces: to make each sauce, place all the ingredients in a blender and blitz until smooth. Allow to rest in the fridge.
To serve, decorate the plates using the three pesto sauces. Cut the sandwich in half, place in the centre and drizzle with balsamic vinegar.
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Carlton Food Network
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