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Name: Mediterranean Sandwich with 3 Pesto Sauces
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Yellow peppers; 16 Sun dried tomatoes; 1 tb Capers; 2 Plum tomatoes; 2 Courgettes; 5 tb Pitted black olives; olive oil; 4 Spinach leaves; (4 to 5); 1 Aubergine; 6 Sun dried tomatoes; 2 Mozzarella cheeses; 1 ts Mustard; 20 Basil leaves; Plenty of fresh basil; 1 tb Pine nuts; 1/2 Red chilli; 1 tb Tapenade; 1 Garlic; 1 Garlic; FOR THE PESTO SAUCES; Grated parmesan; 2 tb Red wine vinegar; 2 sm Piec bread; Red pepper trimmings; 2 Red peppers; 4 Ciabatta rolls

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INGREDIENTS

2 Yellow peppers
16 Sun dried tomatoes
1 tb Capers
2 Plum tomatoes
2 Courgettes
5 tb Pitted black olives
olive oil
4 Spinach leaves; (4 to 5)
1 Aubergine
6 Sun dried tomatoes
2 Mozzarella cheeses
1 ts Mustard
20 Basil leaves
Plenty of fresh basil
1 tb Pine nuts
1/2 Red chilli
1 tb Tapenade
1 Garlic
1 Garlic
FOR THE PESTO SAUCES
Grated parmesan
2 tb Red wine vinegar
2 sm Piec bread
Red pepper trimmings
2 Red peppers
4 Ciabatta rolls

Servings

INSTRUCTIONS

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.

NOTES

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Mediterranean Sandwich with 3 Pesto Sauces

2  Yellow peppers 
16  Sun dried tomatoes 
1 tb Capers 
2  Plum tomatoes 
2  Courgettes 
5 tb Pitted black olives 
  olive oil 
4  Spinach leaves; (4 to 5) 
1  Aubergine 
6  Sun dried tomatoes 
2  Mozzarella cheeses 
1 ts Mustard 
20  Basil leaves 
  Plenty of fresh basil 
1 tb Pine nuts 
1/2  Red chilli 
1 tb Tapenade 
1  Garlic 
1  Garlic 
  FOR THE PESTO SAUCES 
  Grated parmesan 
2 tb Red wine vinegar 
2 sm Piec bread 
  Red pepper trimmings 
2  Red peppers 
4  Ciabatta rolls

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.

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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 4 servings

Calories: 359
Calories from Fat: 136 (38%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 2.2g
Cholesterol 14.5mg		4 %
Sodium 767.7mg		26 %
Potassium 1516.1mg		40 %
Total Carbohydrate 45.8g		13 %
	Dietary Fiber 11.3g	45 %
	Sugars, other 34.5g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 359

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