Italian Filled Sandwich
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(0 votes)
Health Score:
8,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- For the pesto
- 2 handfuls Basil (leaves picked)
- 1 clove garlic cloves
- 1 Tbsp Pine nuts (toasted)
- ⅜ cup olive oil
- 2 Tbsps freshly grated Parmesan
- For the filling
- 1 loaf white Bread (round loaf, 750 g)
- ⅔ cup Artichoke hearts (from a jar, drained)
- 1 cup pickled Red pepper (drained)
- 1 ⅛ cups Mozzarella (drained and sliced)
- ⅔ cup pitted, black Olives (drained)
- 2 handfuls fresh, young Spinach
Preparation steps
1.
For the pesto, blend the basil, garlic and pine nuts to a fine purée using a mixer. Add the oil in a constant, thin stream to form a creamy, thick pesto. Mix through the parmesan and season to taste with salt and ground black pepper.
2.
Slice the top off the bread and hollow it out, leaving around 1 cm. Spread the base with a little pesto and layer with the artichokes, some of the peppers and half of the mozzarella. Spread some pesto on top, and continue with the remaining peppers and the mozzarella, olives and spinach, seasoning with salt and ground black pepper in the process. Spread the remaining pesto on top and cover with the bread 'lid'. Leave to marinate for around 1 hour.
3.
Cut into pieces and serve.
