Char-Grilled Mediterranean Sandwich by Orla Broderick Recipes

Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

This is perfect for a picnic or to serve as part of a barbeque as a good veggie option. It needs to be weighed down and left overnight in the fridge otherwise it is in danger of breaking up when you cut it.

1 jar char-grilled peppers antipasti
1 jar artichoke antipasti
2 garlic cloves, crushed
1 red chilli, seeded and finely chopped
1 tbsp chopped fresh flat-leaf parsley
3 small courgettes, sliced lengthways
2 red onions, sliced into thick rounds (with root intact)
1 aubergine, cut into 1cm (1/2in) rounds
1 rustic round loaf, measuring about 25cm (10in) across
4 tbsp Classic Basil Pesto
225g (8oz) mozzarella, drained and very thinly sliced
40g (1 1/2oz) wild rocket
Sea salt and freshly ground black pepper

Instructions

Drain the oil from the char-grilled peppers and artichoke antipasti into a shallow non-metallic dish, and then stir in the garlic, chilli and parsley and season to taste. Add the courgettes, onions and aubergine and leave to marinate at room temperature for 1 hour if time allows.

Arrange the vegetables on the grill rack and cook for 6-8 minutes until completely softened and richly coloured, turning regularly and lightly basting with any remaining marinade.

Meanwhile, cut a 1cm (1/2in) slice off the top of the loaf. Hollow out the bread with your fingers to leave a case with walls about 1cm (1/2in) thick. Brush the inside with any leftover marinade and spread lightly with two-thirds of the Pesto.

As soon as the vegetables are cooked, remove them from the grill and layer them up inside the loaf. Start with the aubergine, then the sliced mozzarella, the drained peppers, artichoke, onions (remembering to trim off any remaining root) and courgettes. Spread over the remaining Pesto and cover with the rocket, pressing it down gently.

Replace the top of the loaf and wrap in greaseproof paper and then tightly in clingfilm. Place the filled loaf in the fridge overnight between two wooden boards and weigh down - lots of unopened cans will do the trick. Allow the whole thing to come back to room temperature. Unwrap and cut into thick wedges and serve with plenty of napkins.