Article 18 June 2021

Recipe of the week: Pressed Picnic Sandwich

Serves 2

IngredientsMethod
2 Large Rolls Or 1 Large Ciabatta
Courgette 70g
Aubergine 120g
Yellow Peppers 110g
Red Onion 90g
Roasted Red Peppers 30g
Flat Parsley 5g
Fresh Basil 5g
Fresh Oregano 5g
Olive Oil 20ml
Mayonnaise 30g
White Wine Vinegar 10ml
Sliced Cheddar Cheese 40g
Black Olives 20g
Honey & Mustard Dressing 10ml
1. Pre-heat an oven to 180°c.

2. Medium dice the onions, yellow pepper, aubergine & courgette, make the garlic into a puree and chop the herbs. Slice the roasted peppers and olives

3. Add the courgette, yellow pepper, onion,  aubergine, olive oil, basil, oregano and garlic to a bowl and combine well.

4. Place on a baking tray and cook for 20 minutes.

5. Halve the bread, scoop out the middle and brush with olive oil. Put in the oven for 10 minutes to dry out.

6. Mix together the mayonnaise, vinegar, honey & mustard dressing, black olives, roasted pepper and parsley.

7. Spread the mayonnaise mixture evenly between the breads.

8. Layer the vegetables and cheese in the bread. Top and wrap tightly in clingfilm.

9. Put a tray on top and weigh it down, leave for 1 hour minimum.

10. Slice and serve.