The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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
This recipe was liked
This recipe was disliked
An error occurred, please try again
0:25 min
(20)
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’.
