Mediterranean Sandwich With Three Pesto Sauces

Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Sami	Gourmet, Green, The	1	Servings

INGREDIENTS

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	T	Tapenade
5	T	Pitted black olives
1/2		Clove garlic
1	T	Capers
2		Piec bread
1	t	Mustard
4		Basil leaves
2		Handfuls fresh basil
4		Spinach leaves, up to 5
1	T	Pine nuts
1/2		Clove garlic
1	T	Grated parmesan
1	pn	Salt
6	T	Olive oil
		Trimmings from the red
		pepper
6		Sun-dried tomatoes
2	T	Red wine vinegar
1/2		Red chilli
2	T	Olive oil

INSTRUCTIONS

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.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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