Top Tip: 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 prep heated oven and cook for 15 minutes until oozy and melty.
Yields 2 Servings
occasions
Dinner, Lunchdairy ingredients
CheeseRoast Mediterranean Vegetable Sandwich with Melting Cheddar and Irish Mozzarella
INGREDIENTS
Green Pesto
Creamy Balsamic Dressing
Sandwich
DIRECTIONS
Green Pesto
1
Blitz the garlic, seeds and cheese together until they are roughly chopped.
2
Pop in the green herbs. Blitz again.
3
Add in the oil and blitz. Season well.
Creamy Balsamic Dressing
4
Place all the ingredients in an old jam jar and shake well. Use as needed.
Sandwich
5
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.
6
Open, drain and rinse the peppers.
7
Slice the onion and set aside.
8
Slice the bread lengthwise. Spread the pesto on one side of the bread and the creamy balsamic on the other side.
9
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.
10
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.
