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Mediterranean Sandwich With Three Pesto Sauces

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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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