An epic ciabatta toastie

SERVES 8-10 // PREP TIME 15 MINS // COOK 45 MINS (PLUS COOLING)

An everyone-gets-a-slice, Netflix-night-in kind of toastie.

2 red capsicums

1 yellow capsicum

1 tbsp red wine vinegar

1 tbsp capers in vinegar,

drained

2 tbsp extra-virgin olive oil 1 ciabatta loaf, split horizontally

Softened butter, for brushing Aioli, for spreading

150 gm mortadella, thinly sliced 130 gm sopressa, thinly sliced 130 gm bresaola, thinly sliced 2 buffalo mozzarella

balls, torn

60 gm Pecorino Romano,

coarsely grated

60 gm Swiss cheese,

thinly sliced

½ red onion, thinly sliced

1 Cook capsicum over a gas flame or on a barbecue, turning occasionally, until skin is blackened and blistered (15-20 minutes; see note). Transfer to a bowl, cover with plastic wrap and stand until capsicum cools and softens (15-20 minutes). Peel capsicum and remove seeds, then thinly slice. Place in a bowl with vinegar, capers and oil, season to taste and stir to combine.

2 Preheat oven to 200°C. Line an oven tray with baking paper. Brush outside of ciabatta halves with butter and place cut-side up on another large sheet of baking paper. Spread halves with aioli, then layer base with capsicum mixture, sliced meats, cheeses and onion and season to taste. Sandwich with top and wrap in the baking paper. Place on prepared tray (halve if required) and bake, rotating tray once, until golden and cheese has melted (20-25 minutes).

Note Alternatively, brush capsicums with oil and roast at 200°C, turning occasionally, until blackened (30-40 minutes). Or use bought roasted capsicum.