Roasted Veg Muffalata
Roasted Veg Muffalata with Charcuterie. James describes this as an inside out, layered sandwich, perfect for sharing at picnics and lunches! James used Charcuterie from Bray Cured.
Ingredients
- 1 round loaf of crusty bread
- 24 slices of charcuteries
- 4 mozzarella balls
- 1 large red onion, peeled and sliced
- 2 courgettes, sliced lengthways
- 2 tomatoes, sliced
- 3 peppers
- 100g sunblush tomatoes
- 8 slices cheddar
- 100g fresh pesto
- Salt and pepper
Method
Heat a BBQ until the coals are white. Drizzle the onion, courgette and pepper in oil and grill for 5 minutes. Flip over and char for another couple of minutes.
Take the bread and cut a 20 cm wide x 3 cm circle from the top, pop to the side and hollow out the middle of the loaf.
Layer up the cheese, salami, mozzarella, pesto and vegetables and season between layers. Repeat until the bread is filled up. Press down and pop the bread lid on.
Ingredients
- 1 round loaf of crusty bread
- 24 slices of charcuteries
- 4 mozzarella balls
- 1 large red onion, peeled and sliced
- 2 courgettes, sliced lengthways
- 2 tomatoes, sliced
- 3 peppers
- 100g sunblush tomatoes
- 8 slices cheddar
- 100g fresh pesto
- Salt and pepper
Method
Heat a BBQ until the coals are white. Drizzle the onion, courgette and pepper in oil and grill for 5 minutes. Flip over and char for another couple of minutes.
Take the bread and cut a 20 cm wide x 3 cm circle from the top, pop to the side and hollow out the middle of the loaf.
Layer up the cheese, salami, mozzarella, pesto and vegetables and season between layers. Repeat until the bread is filled up. Press down and pop the bread lid on.
