INGREDIENTS

INSTRUCTIONS

Cut the top of the rolls and hollow out. Rub inside with the garlic.
Cut the pepper in half and place under the grill until the skin  burns,
cool and remove the skin. Slice the courgettes and aubergine  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 remember to season each layer. Place the lid on top and wrap
tightly in cling film. Place in a fridge overnight with something on
top of them to weight then down slightly.  For the pesto sauces:
Black: In a coffee grinder place 5 tbsp of pitted black olives, 1/2
clove of garlic, 1 tbsp capers, 2 small pieces of bread, 1 tsp  mustard
and 4 basil leaves and blitz until smooth. Allow to rest in  the
fridge.  Green: Repeat as above with 2 handfuls of fresh basil, 4/5
spinach  leaves, 1 tbsp pine nuts, 1/2 clove garlic, 1 tbsp grated
parmesan,  salt and 6 tbsp of olive oil.  Red: Repeat as others with
all red pepper trimmings, 6 sun dried  tomaotes, 2 tbsp red wine
vinegar, 1/2 red chilli and 2 tbsp olive  oil.  To serve: Decorate the
plate using the 3 pesto sauces. Cut the  sandwich in half, place in the
centre and drizzle with balsamic  vinegar.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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