Title: Mediterranean Sandwich
Categories: Worrall tho, Worrall1
Yield: 1 servings

1 Pugliese loaf; (Italian
-round
; country bread)
1 Clove garlic; halved
4 tb Olive oil
Tapenade
5 oz Sliced aubergine;
-chargrilled
30 lg Basil leaves
5 oz Sliced courgette;
-chargrilled
4 tb Pesto
5 oz Sun-dried tomatoes
1 Red pepper; peeled and
; chargrilled
1 Yellow pepper; peeled and
; chargrilled
14 oz Buffalo mozzarella; thinly
-sliced
4 oz Stoned black olives
2 oz Red onion; thinly sliced
2 oz Spinach leaves
Salt and freshly ground
-black pepper
1 ts Balsamic vinegar

Cut a lid off the top of the loaf and hollow out the bread leaving a crust
of about 1 inch all the way round. Rub the cut surface of the bread and lid
with the garlic, then drizzle with olive oil.

Spread the tapenade on the bottom of the loaf then layer up all the
ingredients in the order shown. Season generously with salt and black
pepper between each layer. Pour on the vinegar between the rocket leaves
and spinach leaves.

Replace the lid and wrap the loaf in cling film. Place in the refrigerator
and leave pressed under a heavy weight overnight.

Serve the sandwich in wedges with a warm potato salad.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.