Title: Mediterranean Sandwich with Three Pesto Sauces
Categories: The, Green, Gourmet
Yield: 1 servings

4 Ciabatta rolls
2 Red peppers
2 Yellow peppers
2 Courgettes
2 Plum tomatoes
1 Aubergine
2 Mozzarella cheeses
20 Basil leaves
1 Clove garlic
16 Sun-dried tomatoes
1 tb Tapenade

-----------------------------BLACK PESTO SAUCE-----------------------------
5 tb Pitted black olives
1/2 Clove garlic
1 tb Capers
2 sm Piec bread
1 ts Mustard
4 Basil leaves

-----------------------------GREEN PESTO SAUCE-----------------------------
2 Handfuls fresh basil
4 Spinach leaves; up to 5
1 tb Pine nuts
1/2 Clove garlic
1 tb Grated parmesan
1 pn Salt
6 tb Olive oil

------------------------------RED PESTO SAUCE------------------------------
Trimmings from the red
-pepper
6 Sun-dried tomatoes
2 tb Red wine vinegar
1/2 Red chilli
2 tb Olive oil

Cut the top off the rolls and hollow out. Rub the inside with the garlic.
Cut the peppers in half and place under the grill until the skin blackens,
then cool and remove the skin. Slice the courgettes and aubergines and
chargrill with a little olive oil.

Slice the mozzarella and plum tomatoes thinly.

Spread the tapenade inside on the base of the rolls and layer the rest of
the ingredients, varying the colours as you go and seasoning each layer.
Put the lids on top of the rolls and wrap tightly in cling film. Place in
the fridge overnight with something on top of the parcels to weigh them
down slightly.

Pesto sauces: to make each sauce, place all the ingredients in a blender
and blitz until smooth. Allow to rest in the fridge.

To serve, decorate the plates using the three pesto sauces. Cut the
sandwich in half, place in the centre and drizzle with balsamic vinegar.

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