| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Pugliese loaf; (Italian round |
|
|
; country bread) |
| 1 |
|
Clove garlic; halved |
| 4 |
tb |
Olive oil |
|
|
Tapenade |
| 5 |
oz |
Sliced aubergine; chargrilled |
| 30 |
lg |
Basil leaves |
| 5 |
oz |
Sliced courgette; chargrilled |
| 4 |
tb |
Pesto |
| 5 |
oz |
Sun-dried tomatoes |
| 1 |
|
Red pepper; peeled and |
|
|
; chargrilled |
| 1 |
|
Yellow pepper; peeled and |
|
|
; chargrilled |
| 14 |
oz |
Buffalo mozzarella; thinly sliced |
| 4 |
oz |
Stoned black olives |
| 2 |
oz |
Red onion; thinly sliced |
| 2 |
oz |
Spinach leaves |
|
|
Salt and freshly ground black pepper |
| 1 |
ts |
Balsamic vinegar |
INSTRUCTIONS
Cut a lid off the top of the loaf and hollow out the bread leaving a crust
of about 1 inch all the way round. Rub the cut surface of the bread and lid
with the garlic, then drizzle with olive oil.
Spread the tapenade on the bottom of the loaf then layer up all the
ingredients in the order shown. Season generously with salt and black
pepper between each layer. Pour on the vinegar between the rocket leaves
and spinach leaves.
Replace the lid and wrap the loaf in cling film. Place in the refrigerator
and leave pressed under a heavy weight overnight.
Serve the sandwich in wedges with a warm potato salad.
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