Roast Mediterranean Vegetable Sandwich with Melting Cheddar and Irish Mozzarella

Name: Roast Mediterranean Vegetable Sandwich with Melting Cheddar and Irish Mozzarella
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 large Sourdough Ciabatta/Baguette; 3 tbsp creamy balsamic dressing; 3 tbsp green pesto; 1 jar roast red and yellow peppers; 1 courgette cut into strips (griddled); 1 red onion; 1 tbsp olive oil; ¼ tsp pinch lemon and rosemary sea salt; 30 g Irish rocket (washed); 1 tablespoon dijon mustard; 1 tablespoon honey; 2 tablespoons mayonnaise; 2 tablespoons balsamic vinegar; Sea salt to taste; Freshly ground black pepper to taste; 1 large handful of a combination of leftover spinach (rocket and soft herbs like basil, parsley, tarragon, chives); 1 heaped tbsp sunflower seeds; 4 tbsp olive oil (adjust as you need but you want this to be a thicker pesto); 1 clove garlic; 60 g leftover cheddar cheese (cheddar or any hard cheese will work)

Ingredients

1 large Sourdough Ciabatta/Baguette
3 tbsp creamy balsamic dressing
3 tbsp green pesto
1 jar roast red and yellow peppers
1 courgette cut into strips griddled
1 red onion
1 tbsp olive oil
¼ tsp pinch lemon and rosemary sea salt
30 g Irish rocket washed

Creamy Balsamic Dressing

1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons mayonnaise
2 tablespoons balsamic vinegar
Sea salt to taste
Freshly ground black pepper to taste

Green Pesto

1 large handful of a combination of leftover spinach rocket and soft herbs like basil, parsley, tarragon, chives
1 heaped tbsp sunflower seeds
4 tbsp olive oil adjust as you need but you want this to be a thicker pesto
1 clove garlic
60 g leftover cheddar cheese cheddar or any hard cheese will work

Method

Balsamic dressing

Place all the ingredients in an old jam jar and shake well. Use as needed.

Green pesto

Blitz the garlic, seeds and cheese together until they are roughly chopped. Pop in the green herbs. Blitz again. Add in the oil and blitz. Season well.

Sandwich Assembly

Top and tail the courgette. Slice into thin rounds. Brush with oil and griddle on a low to medium heat until tender. Alternatively, a George Foreman grill or the BBQ works great.
Open, drain and rinse the peppers.
Slice the onion and set aside.
Slice the bread lengthwise, Spread the pesto on one side of the bread and the creamy balsamic on the other side.
Layer in the cheddar cheese, courgette, roast red peppers, red onion and mozzarella. Sit the rocket/basil leaves on top. Carefully pop the top slice of bread on.
You can enjoy this sandwich hot or cold. For cold, using a serrated knife, cut the bread in half, sit down and savour every bite. For warm, wrap it in foil and bake it in the oven for 10-15 minutes until warm and melty.

Top Tip

Alternatively, wrap it tight in foil, allow it to marinade and meld together for a day and enjoy it hot or cold the next day. To heat this, still wrapped in the foil, pop it into a pre heated oven and cook for 15 minutes until oozy and melty.

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Roast Mediterranean Vegetable Sandwich with Melting Cheddar and Irish Mozzarella aisling larkin

Prep Time: 10

Cook Time: 15

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