Mediterranean Sandwich with Three Pesto Sauces

Mediterranean Sandwich with Three Pesto Sauces Ingredients

4 Ciabatta rolls	1 ts Mustard
2 Red peppers	4 Basil leaves
2 Yellow peppers	GREEN PESTO SAUCE
2 Courgettes	2 Handfuls fresh basil
2 Plum tomatoes	4 Spinach leaves; up to 5
1 Aubergine	1 tb Pine nuts
2 Mozzarella cheeses	1/2 Clove garlic
20 Basil leaves	1 tb Grated parmesan
1 Clove garlic	1 pn Salt
16 Sun-dried tomatoes	6 tb Olive oil
1 tb Tapenade	RED PESTO SAUCE
BLACK PESTO SAUCE	Trimmings from the red
5 tb Pitted black olives	6 Sun-dried tomatoes
1/2 Clove garlic	2 tb Red wine vinegar
1 tb Capers	1/2 Red chilli
2 sm Piec bread	2 tb Olive oil

Instructions for Mediterranean Sandwich with Three Pesto Sauces

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.

Main Ingredient: HerbsCuisine: Uncategorized

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