Rustic Mediterranean Sandwich
INGREDIENTS
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Serves 8-12
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Ingredients
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•8 oz / 225 g aubergines
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•8 oz / 225 g courgettes
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•4 fl oz/120 ml/½ cup olive oil
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•2 red peppers
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•2 yellow peppers
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•1 round loaf of Italian country bread or 2 small ‘Schull’ loaves
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•2 cloves of garlic, halved
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•4 tablespooons (5 American tablespoons) Tapenade (see recipe)
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•30 large Basil leaves
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•5 oz/140 g sundried tomatoes in oil (optional)
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•4 tablespoons (5 American tablespoons) Pesto (see recipe)
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•8 oz/ 225 g Mozzarella cheese (di Bufala if possible), thinly sliced
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•2 oz/55 g Rocket leaves
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•1 tablespoon (1 American tablespoon + 1 teaspoon) Balsamic vinegar
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•Salt and freshly ground pepper
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Tapenade
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•2 oz (55 g) anchovy fillets
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•3½ oz (110 g/½ cup) stoned black olives
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•1 tablespoon (1 American tablespoon + 1 teaspoon) capers
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•1 teaspoon Dijon mustard
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•1 teaspoon freshly squeezed lemon juice
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•Freshly ground pepper
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•37 ml (scant ¼ cup/2-3 tablespoons (2/4 American tablespoons + 2 teaspoons) extra virgin olive oil
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Garnish
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•Rocket leaves
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•Cherry tomatoes
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•4 oz/110 g/1 cup stoned black olives
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•A little extra virgin olive oil
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