* 2 ciabatta loaves
* 1-2 tbsp green pesto level
* 4tbsp virgin olive oil
* 2 x 200g cartons marinated and grilled peppers, drained
* 4 plum tomatoes, sliced
* Salt and ground black pepper
* 4-6tbsp sliced black olives, drained
* Fresh basil
* 2 x 125g packs mozzarella, drained and sliced
* Parchment paper and string
1st Bake the ciabatta bread, if necessary (please check the package), so they are crispy. Let it cool.
2nd Cut the sandwiches in half. Scoop some of the bread from the halves and discard it (or use it to make bread crumbs). Mix together the pesto and olive oil, then those on the cut surfaces of bread brush.
3rd Use half the remaining ingredients for each loaf. Work on one bread at a time, spread half of the peppers on the bottom of the bread, then arrange on top half of the tomato slices. Season the tomatoes with salt and pepper and scatter over the olives and basil, some torn.
4th Top with mozzarella slices and then layer the remaining ingredients in reverse order (ie olives, torn basil, tomato slices and then the peppers).
5th Place the top on the bread. Wrap tog keep the bread in parchment paper and to work closely with the string ether. Fill the other loaf and wrap them in the same way.
6th Chill bread for at least 4 hours or overnight, they are on rotation or twice the juice from tomatoes is absorbed evenly.
7th To serve, keep the sandwiches wrapped and slice each in 4 Do this to make in advance, or a knife and cutting board to the picnic.
Nutrition information per serving
* 337 Calories (kcal)
* Fat 16.0g
These nutritional values are only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.