Roasted Red Pepper Sandwich - Recipe

Roasted Red Pepper Sandwich


460g Jar of Cooks&Co Roasted Red Peppers

1 large round boule or sourdough loaf (250g shell)

50g rocket

50g green pesto

125g mozzarella, sliced

Preperation Time: 15 minutes plus chilling
Serves: 6

Roasted Red Pepper Sandwich

Preparation Method

1. Cut a small lid off the top of the bread. Scoop out the dough from the centre leaving the crust shell. (Use the bread to make breadcrumbs for future recipes)

2. Drain the peppers, reserving the liquid. Quarter the peppers lengthways. 

3. Mix the rocket with the pesto.

4. Brush the inside of the bread shell with the reserved pepper juice and place a layer of roasted peppers in the base. Top with 3/4 of the rocket mixture then another layer of peppers.

5. Add a layer of mozzarella then the remaining peppers. Finally, add the remainign rocket and replace the lid.

6. Wrap the load in clingfilm and chill for at least 1 hour before cutting into wedges.