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Ingredients
| 1 | aubergines
aubergine (finely sliced) | ||
| 1 loaf loaf | crusty bread
crusty bread (unsliced) | ||
| 1 | rocket rocket | ||
| 1 tub tub | mascarpone mascarpone | ||
| 0.5 jars jar | sundried tomatoes
sundried tomato (drained and chopped) | ||
| olive oil olive oil | |||
| salt salt | |||
| black pepper black pepper |
Italian flag picnic loaf
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0:25
min
(21)
Method
This vibrant sandwich loaf recipe makes a fantastic picnic idea. Layered up with colourful fillings, it can be sliced just before serving to make transportation easy and mess-free.
- Brush the aubergine slices with oil on both sides and season well. Cook on a griddle pan over a medium heat until soft and charred.
- Meanwhile, season the mascarpone with salt and pepper and stir until evenly mixed.
- Slice the top from a loaf of unsliced bread and tear out the bread inside. Layer up the rocket leaves and griddled aubergine with thickly spread mascarpone and the sundried tomatoes.
- Repeat the layers till the loaf is full, then replace the bread ‘lid’.
