Mediterranean layered sandwich

THIS MOZZARELLA-TOPPED CIABATTA SANDWICH IS PACKED WITH VEG.

EASY/PREPARE AHEAD • READY IN 30 MINS, PLUS COOLING AND CHILLING • SERVES 8

2 CIABATTA LOAVES

1TBSP GREEN PESTO

4TBSP EXTRA VIRGIN OLIVE OIL

2 X 200G CARTONS OF GRILLED, MARINATED PEPPERS, DRAINED

4 PLUM TOMATOES, SLICED

5TBSP SLICED BLACK OLIVES, DRAINED A LARGE HANDFUL OF BASIL LEAVES, TORN 250G MOZZARELLA, DRAINED AND SLICED

1 BAKE THE CIABATTA LOAVES, IF NECESSARY (CHECK THE PACK), UNTIL GOLDEN AND CRISP. LEAVE TO COOL COMPLETELY.

2 CUT THE LOAVES IN HALF. SCOOP OUT SOME OF THE BREAD INSIDE AND DISCARD IT (OR USE IT TO MAKE BREADCRUMBS). MIX THE PESTO AND OLIVE OIL, AND BRUSH IT OVER THE CUT SURFACES OF THE BREAD.

3 USE HALF THE INGREDIENTS FOR EACH LOAF. WORKING ON ONE LOAF AT A TIME, SPREAD HALF THE PEPPERS OVER THE BOTTOM OF

THE LOAF, THEN ARRANGE HALF THE SLICED TOMATOES ON TOP. SEASON WITH SALT AND FRESHLY GROUND PEPPER, AND SCATTER WITH HALF THE OLIVES AND SOME BASIL LEAVES.

4 TOP WITH THE MOZZARELLA SLICES, THEN LAYER UP THE REMAINING INGREDIENTS IN REVERSE ORDER (BASIL LEAVES, OLIVES, TOMATO SLICES AND PEPPERS).

5 PUT THE TOP ON THE LOAF. WRAP THE LOAF IN PARCHMENT PAPER AND TIE TIGHTLY WITH STRING TO HOLD IT TOGETHER. FILL THE OTHER LOAF IN THE SAME WAY WITH THE REST OF THE INGREDIENTS, WRAP UP IN PAPER AND TIE.

6 CHILL THE LOAVES FOR AT LEAST 4 HRS OR OVERNIGHT, TURNING THEM ONCE OR TWICE SO THE JUICES FROM THE TOMATOES ARE EVENLY ABSORBED. TO SERVE, KEEP THE LOAVES WRAPPED AND SLICE EACH INTO 4.