Best served outdoors, this savoury treat is packed with pesto, mozarella and roasted vegetables.
Serves 4-6.Products used:
MasterClass Salt or Pepper Mill (17cm) - Black
MasterClass Cast Aluminium 26cm Fry Pan
MasterClass Acero Stainless Steel 20cm (8") Bread Knife
Ingredients:
1 large crusty round loaf (see our sourdough recipe)
2tbsp fresh pesto
150g mozzarella
1 sweet red pepper
1 courgette
1 aubergine
1 handful of fresh basil
2tbsp olive oil
Salt and pepper for seasoning
Method:
Thinly slice the courgette and aubergine.
Season the slices with salt and pepper and set a pan on a medium to high heat.
Place the slices of courgette and aubergine in a pan and allow them to go golden brown and soft, turn them over and repeat the process.
Let the aubergine and courgette slices cool down on a plate.
Thinly slice the red pepper and mozzarella.
With a bread knife remove the top 3-4cm of the loaf off, this will create the ‘lid’ of your sandwich.
Remove the bread dough from the loaf so you can add your filling.
Spread the pesto around the inside of the loaf.
Alternate layers of mozzarella, red peeper, courgette, aubergine and fresh basil until you reach the top of the loaf.
Season each mozzarella layer with salt and pepper.
Place the bread lid back on top of the loaf.
Slice and serve.
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