Orange Marmalade From Spain
Try all of the good stuff in the deli section stuffed between springy focaccia slices
INGREDIENT :
- 4 tbsp fresh pesto
- 300g focaccia, cut into 2 pieces and halved horizontally
- 6 slices salami
- 125g ball mozzarella, drained and sliced
- a small handful SunBlush tomatoes
- 2 roasted red peppers from a jar
- a small handful mixed pitted olives
- from a jar or tub chargrilled artichokes, 75g
- a handful rocket
- 1 tbsp balsamic vinegar
RECIPE DIRECTION :
- Spread the pesto on both sides of the focaccia then layer in the salami, mozzarella, SunBlush tomatoes, peppers, olives and artichokes.
- Mix together the rocket, balsamic vinegar and a little seasoning in a bowl, then pile this into the sandwich, pouring any left-over vinegar in, too.
- Put the lids on the sandwiches, and eat straight away, or preferably wrap and chill for a few hours or overnight for the flavours to mingle.
