Antipasto Sandwich
Step into the sun-drenched hills of Liguria, where vibrant green basil leaves are transformed into the luscious sauce known as pesto. Our homemade pesto pasta recipe pays homage to this Italian treasure, combining fresh basil, pine nuts, and Parmesan cheese for a burst of Mediterranean flavour. Tossed with al dente pasta and sun-dried tomatoes, it's a taste of la dolce vita.
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Ingredients:
- 1 Ciabatta
- 1 Tomato
- 40g Rocket (Arugula)
- 1 tbsp Pesto
- 2 tbsp Olive oil
- 1 Eggplant
- 20g Olives
- 15g Capsicum (Bell Pepper)
- 100g Prosciutto
- 25g Mozzarella
Recipe:
- Prepare the Antipasti:
Cut the eggplant, olives, and capsicum into bite-sized pieces.
Heat them briefly in a pan with a drizzle of olive oil.
- Slice the Tomato and Mozzarella:
Cut the tomato and mozzarella into thin slices.
- Spread the Pesto:
Spread the pesto onto the ciabatta bread.
- Season:
Lightly salt and pepper the antipasti mix.
- Assemble the Sandwich:
Place the prepared antipasti and rocket on the ciabatta.
Add generous layers of Prosciutto.
Top with tomato and mozzarella slices.
Cover with the top half of the ciabatta.
Bellissimo - enjoy!
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