Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
