Recipe - Mediterranean Sandwich With Three Pesto Sauces

4 Ciabatta rolls
2 Red peppers
2 Yellow peppers
2 Courgettes
2 Plum tomatoes
1 Aubergine
2 Mozzarella cheeses
20 Basil leaves
1 Clove garlic
16 Sundried tomatoes
1 tablespoon Tapenade

BLACK PESTO SAUCE
5 tablespoon Pitted black olives
One half Clove garlic
1 tablespoon Capers
2 small Piec bread
1 teaspoon Mustard
4 Basil leaves

GREEN PESTO SAUCE
2 Handfuls fresh basil
4 Spinach leaves; up to 5
1 tablespoon Pine nuts
One half Clove garlic
1 tablespoon Grated parmesan
1 pn Salt
6 tablespoon Olive oil

RED PESTO SAUCE
Trimmings from the red
pepper
6 Sundried tomatoes
2 tablespoon Red wine vinegar
One half Red chilli
2 tablespoon Olive oil

Cut the top off the rolls and hollow out. Rub the inside with the garlic.
Cut the peppers in half and place under the grill until the skin blackens,
then cool and remove the skin. Slice the courgettes and aubergines and
chargrill with a little olive oil.

Slice the mozzarella and plum tomatoes thinly.

Spread the tapenade inside on the base of the rolls and layer the rest of
the ingredients, varying the colours as you go and seasoning each layer.
Put the lids on top of the rolls and wrap tightly in cling film. Place in
the fridge overnight with something on top of the parcels to weigh them
down slightly.

Pesto sauces: to make each sauce, place all the ingredients in a blender
and blitz until smooth. Allow to rest in the fridge.

To serve, decorate the plates using the three pesto sauces. Cut the
sandwich in half, place in the centre and drizzle with balsamic vinegar.

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