| Ingredients
1 loaf of crusty bread, like Pane di Casa
1 jar ‘Ajvar’ capsicum and eggplant relish (ask us if you can’t find it)
1 cup baby spinach
1 pack Antipasto Mix (salami, prosciutto, pancetta)
1 tub bocconcini cheese
1/2 cup fresh basil leaves
1 tomato, sliced
2 zucchinis, thinly sliced
1 pack gouda cheese
1 jar chargrilled capsicum
1 jar caramelised onion
1 tablespoon olive oil
Method
Preheat the oven to 180 degrees fan forced. Drizzle the zucchini slices with olive oil and place on a lined baking tray. Bake for 15 minutes or until golden. Remove and allow to cool.
Slice the top off the loaf of bread and hollow out the insides, leaving about 1.5cm of bread all the way around to avoid the sandwich becoming soggy. You can use the leftover bread to make bread crumbs… or just eat it.
Start layering! Brush the inside with the Ajvar relish. Add a layer of 1/2 cup baby spinach then follow with prosciutto, bocconcini cheese, basil, salami, roasted zucchini slices, gouda cheese, chargrilled capsicum, pancetta, sliced tomato, baby spinach and caramelised onion.
Replace the top of the loaf and wrap the whole thing tightly in cling wrap. Refrigerate for a few hours or overnight. |
